Mexican Street Corn…ever had it? It ranks right up there with Pommes Frittes (French fries sold by German street vendors). Both delicious, both slathered in mayo and a sprinkle of paprika. Oh, the joys of international travel. But…what do you do when you can’t just hop a plane to Mexico for some fresh street corn? Well, my friends – you make this delicious Mexican Street Corn Salad or Dip, whichever you prefer. Scoop it up with some tortilla chips or eat it plain with a spoon. Perfect for today – Cinco De Mayo!
Speaking of Cinco De Mayo, read a little about it here and check out some other Mexican inspired dishes.
- 4 cups of corn kernals (apprx 4 ears of corn fresh off the cob, or sub frozen corn out of season)
- 1.5 Tbs butter
- 1 jalapeno, seeded and diced
- ½ red pepper, diced
- 3 Tbs Mayonaise
- 3 oz crumbled cojita (or feta) cheese
- 2 Tbs fresh cilantro, chopped
- ½ tsp chili powder
- 2 garlic cloves, minced
- 2 Tbs lime juice
- paprika for sprinkling on top
- Melt butter in large skillet over medium heat, add corn kernels and jalapeno and cook stirring occasionally until heated through.
- Stir in mayo, cheese, cilantro, diced red pepper, garlic and lime juice.
- Serve warm as side or appetizer with tortilla chips. Or chill and serve cold, both good. Warm is more "authentic"