Name: Mexican Street Corn Off the Cob
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh or frozen); 2 tablespoons vegetable oil; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 cup crumbled cotija cheese; 1/4 cup chopped fresh cilantro; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 2 cloves garlic, minced; Juice of 1 lime; Salt and pepper to taste

Directions:

Heat the Skillet: In a large skillet, heat the vegetable oil over medium-high heat.

Char the Corn: Add the corn kernels to the skillet. Cook, stirring occasionally, until the corn is charred and golden brown, about 8-10 minutes.

Prepare the Sauce: While the corn is cooking, mix together mayonnaise, sour cream, cotija cheese, cilantro, chili powder, smoked paprika, cumin, garlic, lime juice, salt, and pepper in a large mixing bowl.

Combine and Coat: Once the corn is nicely charred, transfer it to the bowl with the sauce. Stir until the corn is evenly coated.

Serve: Serve the Mexican street corn warm. Garnish with extra cotija cheese and cilantro if desired.

Serving Tips:

Serve Warm: This dish is best enjoyed warm, right after the corn has been mixed with the creamy sauce. The flavors are more vibrant and the texture is at its best when served immediately.

Pairings: Mexican Street Corn Off the Cob pairs wonderfully with grilled meats like chicken, steak, or shrimp. It also works well as a side dish for tacos, enchiladas, or burritos.

Garnish: For added flavor and visual appeal, garnish with extra crumbled cotija cheese, a sprinkle of chili powder, and freshly chopped cilantro. A squeeze of lime juice just before serving can enhance the tangy flavor.

Serving Size: Serve in individual bowls or as a shared dish in a large bowl for a buffet-style meal. It’s also a great topping for nachos, salads, or even on top of baked potatoes.

Storage Tips:

Refrigeration: Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. However, the texture of the corn may soften slightly as it sits.

Reheating: To reheat, warm the dish gently in a skillet over low heat, stirring occasionally. Alternatively, microwave in short intervals, stirring in between to ensure even heating. If the dish seems dry after reheating, add a small spoonful of sour cream or mayonnaise to refresh the creamy texture.

Avoid Freezing: This dish is not ideal for freezing due to the mayonnaise and sour cream, which may separate and become watery upon thawing.

Reviving Leftovers: If you want to revive the dish with some freshness, stir in a bit of freshly chopped cilantro and a squeeze of lime juice before serving again.

Related Recipes:

FAQs:

Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn for this recipe. Simply thaw the corn beforehand and pat it dry to remove excess moisture. Cooking it in a hot skillet will still give you that delicious charred flavor.

What can I substitute for cotija cheese?

If you can’t find cotija cheese, you can substitute it with feta cheese or Parmesan. Both provide a similar salty and tangy flavor that complements the dish well.

Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the components ahead of time. Char the corn and mix the sauce, then combine them just before serving. This helps maintain the texture and flavor.

Is there a way to make this dish spicier?

Absolutely! To add more heat, you can increase the amount of chili powder, or add a pinch of cayenne pepper or diced jalapeños to the sauce. Adjust the spices to your personal taste preference.

📖 Recipe: