Mexican Street Corn
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.
Ingredients
- 2 tbsp olive oil
- 1 cup red onions (diced)
- 2 tbsp jalapeno (finely diced)
- 3 cloves garlic (roughly chopped)
- 4 cups corn kernels (16 ounces, frozen or 4 fresh ears of corn)
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp chipotle powder (or sub-smoked paprika or chili powder for milder flavor)
- 1/2 tsp salt
- 1/4 teaspoon pepper
- 4 tablespoons water or vegetable stock
- 1 small lime (zest, and juice if needed)
- 1/2 cup cilantro (chopped)
- 1/2 cup scallions
- 1/4 cup mayo
- 1/4 cup cotija (crumbled, optional, sub-grated insalata ricotta, parmesan or pecorino)
Instructions
Optional: Char corn on the grill or stovetop prior to making the dish for extra flavor.
Heat oil in an extra-large skillet over medium-high heat.
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.
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.- 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).
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.