And the Mexican-themed recipe parade continues!
On Monday, I posted a recipe for charred salsa verde, the opening act for a recent Mexican feast The Chef and I made for our family. And on Wednesday, I followed it up with a recipe for cochinita pibil tacos, the star of said Mexican feast.
Well, every star needs a strong supporting cast, and today’s recipe should win a trophy for Best Supporting Side … yes, I’m talking about Mexican street corn.
Typically served on the cob (and in this form called elote), Mexican street corn is a delicious and simple combination of grilled corn, mayonnaise, cheese, and spices. When served on the cob, the corn is grilled, coated with mayo, and then sprinkled with cheese and spices. In our “off the cob” version, the corn is roasted in a pan and then all of the ingredients are simply stirred together in a bowl and served … yes, it really is that easy.
Since fresh corn isn’t at its peak in January here in the Midwest, I used frozen organic corn, which worked just fine … though I can’t wait to make this recipe again when summer rolls around and the local corn at the farmers’ market is sweet and juicy!
Mexican Street Corn
- 1 pound frozen corn (defrosted before using)
- 2 tablespoons butter
- 1/4 cup mayonnaise
- 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.
NOTES: For creamier street corn, increase the mayo to 1/2 cup. Want to make it a bit spicier? Add a few dashes of cayenne pepper to taste.