Good food should feel warm, generous, and worth passing around, and that is the spirit behind Mexican Street Corn. I would set this in the middle of the table and let everyone help themselves. Make it your own where the recipe allows, then pass the plate around generously.
Ingredients
- 3 fresh corn husked
- 1 small red onion (finely chopped)
- 1 jalapeño seeded (finely chopped)
- 1/2 cup cilantro chopped
- Neutral oil for brushing (corn or vegetable oil)
- 1/4 cup Cotija cheese plus more for topping
Dressing
- 3 tbs mayonnaise
- 2 tbs sour cream
- 1/2 tsp. Paprika
- 1/2 tsp. Chili powder
- Ground black pepper
- 1/4 tsp salt
- Juice from 1 lime
- 1 clove garlic minced
Instructions
- Preheat oven to 375 F.
- Brush the corn with neutral oil from all sides.
- Heat a cast iron skillet on top of the stove, add the corn making sure to turn on all sides until it’s blistered about 10 minutes on medium heat.
- Transfer the skillet to the oven and finish baking for another 5-7 minutes. Remove out of the oven and let cool.
- Cut the corn kernels of the cob.
- Prepare the dressing by whisking all the ingredients.
- Add the onions, jalapeño, 1/2 cup of cilantro and corn and stir well.
- Sprinkle with cotija cheese stir well, top with extra cheese.
Notes
- You can use frozen corn just sauté in a skillet to brown.
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