Mexican Corn

By Rander9576

Ingredients

• 6 ears corn
• 1 tablespoon extra-virgin olive oil
• 1 cup mayonnaise
• 1 cup sour cream
• 1 teaspoon chipotle chili powder (plus more to garnish)
• 2 limes (zest and juice)
• 1 tablespoons fresh oregano (finely chopped)
• 1 cup Cotija cheese (crumbled)
• kosher salt and freshly ground black pepper
• 1 1/2 pounds flank steak
• 2 teaspoons chipotle chili powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Details

Servings 1
Cooking time 20mins
Adapted from abc.go.com

Preparation

Step 1

For the Mexican corn: peel the husks away from the corn, clean the corn of all the silk strands. Cut the kernels off the cob.
Place a medium sauté pan over medium-high heat. Once hot, add the olive oil and corn kernels, and season with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the corn is slightly tender. Remove from heat and set aside.
In a large bowl, add the mayonnaise, sour cream, chili powder, zest and juice of 2 limes, oregano and a pinch of salt. Stir to combine. Add the sauteed corn and the Cotija cheese to the chili-lime mixture and stir to combine. Garnish corn with a light sprinkle of chili powder.