Mexican Street Corn
Equipment
- Large skillet
- Small mixing bowl
- Whisk
- Serving dish
Ingredients
- 4 cups frozen corn kernels thawed and drained
- 3 tablespoons mayonnaise
- 1 large lime juiced and zested
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 cup cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the thawed corn kernels to the hot skillet and cook without stirring for 2-3 minutes to develop char spots.
- Stir the corn and continue cooking for another 3-4 minutes, stirring occasionally, until corn is heated through and has golden brown spots.
- Remove skillet from heat and let cool for 2 minutes.
- In a small bowl, whisk together mayonnaise, lime juice, lime zest, chili powder, smoked paprika, salt, and pepper.
- Pour the mayo mixture over the corn and toss to coat evenly.
- Transfer to a serving dish and top with crumbled cotija cheese and fresh cilantro.
- Serve immediately with lime wedges on the side, or let cool to room temperature before serving.
Notes
Storage tip: Keeps in fridge for up to 4 days. Can be served cold, at room temperature, or reheated gently. For extra smokiness, add a pinch of chipotle powder. Feta cheese makes an excellent substitute for cotija cheese.
Nutrition
Calories: 185kcalCarbohydrates: 22gProtein: 6gFat: 9gSodium: 320mgFiber: 3gSugar: 8g