Thursday, May 14, 2015

Mexican Street Corn

I have always wanted to try this but could only find a recipe for corn ON the cob.  When I found this, I knew I would try it.  We LOVED this and made it twice in a week!  See what we did in bold, below.
Mexican Street Corn

1 pound frozen corn (defrosted before using- or cut the corn off of fresh cobs)
2 tablespoons butter
1/4 cup mayonnaise  (I actually used sour cream!)
1/2 cup grated cotija cheese (grated parmesan can be substituted)
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt to taste

1. Drain defrosted corn in colander; dry on papertowels, removing as much water as possible.
2. Heat large skillet over medium-high heat; add butter and melt.
3. Add corn to skillet; cook, stirring occasionally, approximately 10 minutes or until most of the kernels have browned.
4. In a large bowl, combine roasted corn, mayonnaise, cheese, and spices. Stir to combine.
5. Serve.

NOTES: For creamier street corn, increase the mayo or sour cream to 1/2 cup. Want to make it a bit spicier? Add a few dashes of cayenne pepper to taste.

No comments:

Post a Comment