- 4
Ingredients
- 2 tbsp corn oil
- 3 cups whole kernel corn; fresh, frozen or canned
- 1/2 cup mayonnaise
- 1/4 tsp chili powder
- 1 small jalapeno pepper, finely chopped
- 1 tsp garlic salt
- Freshly ground pepper to taste
- Zest of 1 lime
- 2 limes, quartered
- Cilantro sprigs
Preparation
Step 1
Heat oil in a large cast iron skillet and add corn. Pan roast 4-5 minutes until corn is golden and hot. In a small bowl, mix the mayonnaise, chili powder, jalapeno and garlic salt, then stir to combine. Add to roasted corn and heat through. Top with zest and ground pepper, then serve with lime quarters and cilantro.
This is a quick side version of Mexican Street corn made with niblets and fork ready in minutes. A great side for cook outs and a real change from the usual salad or slaw. It can be cooked on the grill in a grill safe pan. For less heat, seed the jalapeno.
“It is quick, easy and flavorful and it is a variation on a classic. If my family likes a recipe it is a good barometer for me to use in entering a recipe into a contest.”
[...] this recipe and make it a complete meal. Serve Mexican Street Corn on the side, whip up some Tamarind Margaritas, or make my favorite Mexican Hot Chocolate Pudding [...]
Sounds wonderful, but don’t forget the cheese! A crumbly Mexican Cheese like queso anejo would be a wonderful addition.
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Worth The Whisk