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Mexican Street Corn

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From Rachael Ray
Made at first "kids cook dinner" night at Boca 2018
Served with fish tacos

Note: We quadrupled this recipe and only had 3-4 oz feta cheese so we used shredded mexican blend cheese to supplement.

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Ingredients

  • 2 2 2 Tbsp olive oil
  • 2 2 2 Tbsp olive oil
  • 2 2 2 Tbsp olive oil
  • 1 1 3-4 1 (16-oz) bag frozen corn (from 3-4 ears)
  • 1 1 3-4 1 (16-oz) bag frozen corn (from 3-4 ears)
  • 1 1 3-4 1 (16-oz) bag frozen corn (from 3-4 ears)
  • 3 3 3 Tbsp mayonnaise
  • 3 3 3 Tbsp mayonnaise
  • 3 3 3 Tbsp mayonnaise
  • 3-4 3-4 3-4 oz Cotija or feta cheese, crumbled
  • 3-4 3-4 3-4 oz Cotija or feta cheese, crumbled
  • 3-4 3-4 3-4 oz Cotija or feta cheese, crumbled
  • 2 2 2 Tbsp fresh lime juice
  • 2 2 2 Tbsp fresh lime juice
  • 2 2 2 Tbsp fresh lime juice
  • 1 1 1 Tbsp finely chopped jalapeno peppers
  • 1 1 1 Tbsp finely chopped jalapeno peppers
  • 1 1 1 Tbsp finely chopped jalapeno peppers
  • 1/3 1/3 1/3 cup fresh finely chopped cilantro leaves
  • 1/3 1/3 1/3 cup fresh finely chopped cilantro leaves
  • 1/3 1/3 1/3 cup fresh finely chopped cilantro leaves
  • 2 2 2 Tbsp finely chopped red onion
  • 2 2 2 Tbsp finely chopped red onion
  • 2 2 2 Tbsp finely chopped red onion
  • 2 2 2 cloves garlic, minced
  • 2 2 2 cloves garlic, minced
  • 2 2 2 cloves garlic, minced
  • 1/2 1/2 1/2 tsp chili powder
  • 1/2 1/2 1/2 tsp chili powder
  • 1/2 1/2 1/2 tsp chili powder
  • to and pepper, to taste
  • to and pepper, to taste
  • to and pepper, to taste

Details

Servings 6

Preparation

Step 1

Add olive oil to a large skillet over medium heat. Add the corn and let cook until the corn starts to char. This will take 7-8 minutes and you need to stir the corn often while it cooks.

In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder. When the corn is done, fold it into the other ingredients. Taste for seasoning. Add salt and pepper to your taste. Serve immediately.

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