This corn dish is amazing as a side for any protein, an addition to a grain bowl, or on top of tacos. I also love eat it by itself as a midday snack.
Mexican Street Corn
Ingredients
Cooking Mode Disabled
Instructions
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Optional: Char corn on the grill or stovetop prior to making the dish for extra flavor.
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Heat oil in an extra-large skillet over medium-high heat.
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Add onion and saute until golden about 3 minutes, stirring often. Lower heat to medium-low, add garlic and jalapeno, cook until fragrant, 4-5 minutes.
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Add fresh corn, spices, salt and pepper. Saute for a few minutes, stirring frequently. Add a splash of water stir, cover and steam for 3-4 minutes.
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Add the lime zest. Fold in 2/3rds of the cilantro and scallions. Stir in the mayo. Taste. Adjust the salt, and lime to taste (feel free to squeeze lime if needed; I find the zest to be enough).
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Serve in a bowl, sprinkle with remaining cilantro, scallions and optional cotija serve with tortilla chips. Serve at warm or at room temp.
Note
I like the corn best straight off the cob after getting a char on the grill. It adds a great extra flavor to this already delicious dish.
