Easy Off The Cob Mexican Street Corn Recipes

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MEXICAN STREET CORN OFF THE COB



Mexican Street Corn off the Cob image

A much less messier way to have your favorite side dish! Mexican street corn off the cob tastes just as great as the 'on the cob' version!

Provided by Julie Chiou

Categories     Side Dish

Time 35m

Number Of Ingredients 8

1 tablespoon unsalted butter
4 ears of corn
2 tablespoons mayo
3 ounces cotija cheese (freshly grated or crumbled)
1/2 teaspoon smoked paprika
1 green onion stalk (finely chopped)
Handful of freshly of chopped parsley
Salt and pepper (to taste)

Steps:

  • In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
  • Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
  • Mix to combine then divide evenly and serve!

Nutrition Facts : ServingSize 1 Serving, Calories 328 kcal, Carbohydrate 32 g, Protein 5 g, Fat 20 g, Fiber 2 g, Sugar 8 g

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