Mexican Street Corn (Print Version)
# Ingredients:
→ Main Ingredients
01 -
A few pinches of kosher salt, or add more if you'd like
02 -
2 spoons of butter
03 -
3 cans of corn (15.25 ounces each), with all the liquid drained out
→ Dressing
04 -
1-2 squeezes of lime juice (tablespoons)
05 -
About 3 spoonfuls of mayonnaise
06 -
2 small teaspoons of chili powder, split
→ Garnish
07 -
A handful of cilantro, chopped roughly
08 -
Cotija cheese that’s been crumbled
# Instructions:
01 -
Take an iron skillet and heat it up until it’s scorching hot. Toss in the drained corn and stir it every now and then for 8-10 minutes. You’ll notice the bits browning and getting toasted—that’s perfect!
02 -
Take the pan off the stove and toss in the butter with a sprinkle of salt. Stir it all around so that every corn kernel is buttery and tastes just right.
03 -
Scoop out the corn into a mixing bowl. Pour in the mayo, lime juice, and 1 little spoon of chili powder. Give it a good mix until everything’s blended together evenly.
04 -
Move it into a bowl or a plate. Sprinkle on the crumbled cotija cheese, the last teaspoon of chili powder, and some cilantro. It’s delicious warm, but it’s just as good at room temp if you like.
# Notes:
01 -
You can serve this warm, but it’s totally fine to let it cool down and eat it later.
02 -
Any leftovers? Pop them into an airtight box and keep them in the fridge for 3 days tops.
03 -
No cotija? Feta works too, but it’ll taste slightly different.