I love corn, any way you make it. When I found out I had celiac, I was just thankful to be giving up gluten and not corn! Mexican street corn is absolutely delicious from a shack somewhere in Mexico, so I was excited to try to recreate the taste in a side dish. This recipe looked pretty authentic, so I gave it a shot.
- 2 tablespoons butter
- 3 cups corn (about 4 ears), cut from the cob (it’s winter, so I used frozen)
- 1/2 jalapeno, seeded and finely diced
- 3 tablespoons mayonnaise
- 1 glove garlic, grated
- 2 green onions, sliced
- 1 handful cilantro, chopped
- 1 lime, juice
- 2 tablespoons cotija (or feta), crumbled (I used feta)
- chili powder to taste (see note)
I’m not a fan of pre-made chili powders or taco seasonings, so I rarely use them. (I only have a jar of chili powder because I bought it on a trip to save buying multiple spices I already had.) I used cumin and cayenne instead.
Melt the butter in a heavy skillet on medium high. Add the corn and let it sit until it begins to get brown. Stir and repeat until you’ve got nice caramelization on a good bit of the corn.
Add the jalapeno — I added the garlic here as well, although the recipe adds it with the remaining ingredients. Uncooked garlic is pretty harsh and could take over the dish. Saute a minute (I did 3-4) and remove from the heat.
I mixed the remaining ingredients in a bowl and let the corn cool slightly before adding it so that the mayo didn’t just melt into oil. Toss and adjust your seasoning. Remember that limes are of varying tartness, so add a little and then adjust – you can’t take it out!
I made HALF, and added about 1/8 tsp cumin and a pinch of cayenne instead of the chili powder.
RATING: 5* – we wiped it out!
RP SERVINGS: half was 2, and we’d probably have eaten more. A full recipe would be 3-4
This is goooood! I didn’t add a lot of lime (as you know from previous posts, my husband has gotten pretty sensitive to lemon and lime in the last year). I added a good bit of cilantro. My only wish was that I’d made the full recipe! We ate it warm, and didn’t have any leftover, but I know that would be good, too.