Mexican Street Corn

By Addie

Most Mexican Street Corn is sold on the cob, which would be fantastic, and I have been meaning to try it for awhile now, but I like how Krystal did it off the cob. I changed it a little I didn't have fresh cilantro left so I went out in the garden and snipped some chives (I just can't grow cilantro). I used my new favorite Cotjita cheese, and frozen organic corn I had just bought. I loved it! So easy to make too. I will definitely be serving more corn like this. A great side to go with the Father"s Day meal you are planning!

Ingredients

• 4 corn on the cob or
• 1 bag frozen organic corn
• 3 tablespoons mayo (or 1/2 cup)
• Juice of 1/2 lime
• 1 cup grated cotjita cheese
• 2 tablespoons fresh chopped cilantro (I used chopped chives)
• 1 teaspoon chipotle chili powder (more or less to taste)
• Sea salt and fresh ground pepper

Preparation

Step 1

Dry roast frozen corn on cast iron griddle or skillet for about 10 - 15 minutes until it gets a nice golden color and is not wet, try not to toss it around too much to break down the corn. Remove from heat.. In a bowl mix mayo, lime juice and chipotle powder. Stir into corn, and add the cheese, mix well, salt and pepper to taste. Use the other half of lime for garnish and to squeezr on top if you like.


If using corn on the cob, you can oven roast or grill it first, then remove the corn. Of course you can make it the original way grilling the corn on the cobs.