Street corn is easy to find on the streets of Mexico to enjoy for a little snack- but it is also easy to replicate at home for a perfectly easy side dish. The cheese and the spices add flavors to the corn that make it extra delish, but still very simple. We make this year round and use frozen or canned corn in the winter when fresh corn is not as available. In the summer, change it up by using fresh corn on the cob for the fabulous, fresh flavor.
Mexican Street Corn
4-5 cups corn (can be fresh, frozen or canned)
2 TBSP butter
1/4 cup lime juice
2 TBSP mayonnaise
2 TBSP sour cream
1/2 tsp cumin
1/2 tsp chili powder
diced jalapeno (to your taste)
1/4 cup chopped fresh cilantro
1/4 cup queso fresco, crumbled (can sub Cotija cheese or Feta or Parmesan)
Add butter to skillet and then cook corn kernels to char the outside or simply to warm the corn. The char isn't necessary.
Excluding the cheese and cilantro, mix all other ingredients together in a large bowl.
Add in the corn and stir well. Top with cilantro and cheese.
Enjoy!
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