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Deconstructed Street Corn


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Rate this recipe 4.5/5 (11 Votes)


  • 2 tablespoons olive oil
  • 1 jalapeño, finely chopped
  • 6 cups corn kernels (shaved from about 12 ears)
  • Pinch of salt
  • 1/4 cup chopped fresh mint
  • 2 tablespoons balsamic vinegar
  • 1/3 cup freshly grated Parmesan


Servings 6
Adapted from


Step 1

Heat oil in a large skillet set over low heat. Add jalapeño and sauté 2 minutes. Increase heat to medium, add corn and salt and cook, stirring occasionally, 5 minutes.

In a large bowl, toss corn, mint and vinegar. Add Parmesan and toss again. Serve cold or at room temperature.

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