I had a craving for some Mexican Street Corn last week, so I found a recipe online to adapt to my own, James picked up some frozen corn and other things from the grocery store, and we enjoyed this delicious side dish with our dinner. Honestly, it was really good warm AND cold - so you can eat it either way. Thank you Six Sisters for the original recipe!
Mexican Street Corn Recipe
Prep time: 5-10 minutes
Cook time: 10 minutes
- 1 bag of frozen corn (16 oz)
- 2 tbsp olive oil
- 3 tbsp light mayo
- 4 oz. cotija or queso fresco cheese crumbled
- 3 tbsp fresh squeezed lime juice
- 1 tbsp jalapeno peppers (I used sliced jalapenos in a jar, then diced them up)
- 1/3 cup fresh cilantro chopped
- 1/4 red onion chopped
- 1 tsp garlic (I use a jar of minced garlic)
- Salt, pepper, and chili powder (couple of shakes of each)
- Tapatio to taste (however spicy you like it)
- Heat oil over medium heat in a pan, add the entire bag of frozen corn, and cook it and stir until the corn starts to char a bit. Mine took about 10 minutes.
- While you are cooking the corn, mix together all of the other ingredients in a separate large bowl.
- When corn is finished cooking, pour the corn into the bowl, and stir all together.
- Serve immediately, refrigerate the rest.
I served ours with grilled chicken to make tacos, and we also enjoyed the dish with some blue corn tortilla chips!
This recipe was very easy to whip up, so I hope I can remember to incorporate it more often, even subbing it for beans or rice when we have tacos. Let me know if you try it or have any tips on your own ways of cooking it!
Thanks - have a great week!