January 15, 2023

Mexican Street Corn

Makes a great summer side for any Mexican main dish, but honestly could be eaten as a side with anything it's so good! 

Ingredients

 4 ears fresh corn, shucked
 extra-virgin olive oil, for brushing the corn
 1 tbsp mayo, (or vegan mayo)
 2 tsp sour cream
 1 garlic clove, minced
  juice and zest of 1 lime
  cup chopped scallions
  cup crumbled Cotija, or feta cheese
 ¼ cup cilantro, finely chopped
 ¼ tsp chili powder or smoked paprika
 1 medium jalapeño, diced
 ¼ tsp flaky sea salt

Directions

1

Preheat grill to medium-high heat.

2

Brush the corn lightly with olive oil and grill for 3 minutes per side, or until there are good char marks. Remove from the grill.

3

In a large bowl, combine the mayo, sour cream, garlic, and lime zest and juice.

4

When the corn has cooled enough to handle, slice the kernels off and add to the bowl with the mixture, adding the scallions as well. Stir, then add the cheese, cilantro, chili powder or paprika, jalapeño, and salt. Gently stir.

5

Serve immediately or chill until ready to serve.

* I always double this recipe because it's so nice having extra on hand to later add on top of salads with grilled shrimp or chicken. Makes for a really easy lunch or dinner.

Mexican Street Corn

Mexican Street Corn

Category, , , DifficultyIntermediateYields1 Serving

Ingredients

 4 ears fresh corn, shucked
 extra-virgin olive oil, for brushing the corn
 1 tbsp mayo, (or vegan mayo)
 2 tsp sour cream
 1 garlic clove, minced
  juice and zest of 1 lime
  cup chopped scallions
  cup crumbled Cotija, or feta cheese
 ¼ cup cilantro, finely chopped
 ¼ tsp chili powder or smoked paprika
 1 medium jalapeño, diced
 ¼ tsp flaky sea salt

Steps

1

Preheat grill to medium-high heat.

2

Brush the corn lightly with olive oil and grill for 3 minutes per side, or until there are good char marks. Remove from the grill.

3

In a large bowl, combine the mayo, sour cream, garlic, and lime zest and juice.

4

When the corn has cooled enough to handle, slice the kernels off and add to the bowl with the mixture, adding the scallions as well. Stir, then add the cheese, cilantro, chili powder or paprika, jalapeño, and salt. Gently stir.

5

Serve immediately or chill until ready to serve.

* I always double this recipe because it's so nice having extra on hand to later add on top of salads with grilled shrimp or chicken. Makes for a really easy lunch or dinner.

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