last thanksgiving, my mom tried a new recipe for corn. she typically makes creamed corn from dallas’ three forks steakhouse, but this year she made a switch to mexican street corn. and boy was it a good switch!
recently we had friends over for burgers and I was trying to come up with a side for our menu. corn is an obvious choice, but here’s how I really feel about corn on the cob. first, this is messy and annoying. I have to “dress” it and then use corn holder thingys to eat it. then, after I eat it, there’s corn all in my teeth and I’m annoyed again. I know, first world lazy girl problems but still. I decided I’d make the mexican street corn in place of corn on the cob. being that it was the first time I made it, I was pleasantly surprised to find it super easy and yummy. since I’m being so honest today, I will also tell you that these photos are less than stellar. our friends were over and I’d already had a cocktail or two when I realized that the burgers were almost ready and I hadn’t started the corn. the ladies all pitched in and we whipped it up in no time, but the photos took a bit of a back seat. I still wanted to share them with you since this recipe is bomb. enjoy!
-two bags of frozen corn, thawed
-1/2 red onion, minced
-1 T. vegetable oil
-3/4 c. crumbled cotija cheese
-3/4 c. mayonnaise
-2 T. roughly chopped fresh cilantro
-juice of 2 limes
-1/2 t. chipotle powder
1. heat a deep pot over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. add some vegetable oil if necessary.
2. meanwhile, heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes.
3. add the onions to the charred corn kernels. stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime juice. season with 1/4 to 1/2 teaspoon of the chipotle powder.
4. sprinkle with the remaining 1/4 cup cotija cheese and more chipotle powder.
recipe adapted from the food network