mexican street corn.

I LOVE Mexican street corn – but I made this version off the cob so it’s easier to eat and you can put it on tacos, chicken, pork, fish… anything really! In a salad even! Delicious and EASY to make.

Recipe:

• 2 bags frozen corn OR 8 ears fresh corn (cooked and kernels removed)
• 1 jalepeno, diced small
• 1 pablano pepper, diced small
• juice from 1 lime
• 1 Tablespoon paprika
• dash cayenne pepper (optional for spice)
• Sir Kensington’s Mayonnaise
• 3 Tablespoons butter
• salt & pepper
• 1/4 cup crumbled queso fresco
• fresh cilantro

Instructions:

1. Add about 2 Tablespoons of butter to a skillet or cast iron skillet.
2. Add corn, diced jalepeno and poblano peppers and let cook until it becomes charred and browned – you’ll have to let it sit and cook – then stir occasionally! It takes a bit to get the frozen corn nicely charred the way you want it. Be patient 🙂
3. Once the corn is nicely browned, add 1 more Tablespoon of butter, lime juice, paprika, cayenne pepper, salt & pepper to taste.
4. Cook for about 5 more minutes and stir to incorporate.
5. Add 3 Tablespoons Mayonnaise and mix.
6. Transfer to a serving bowl and add queso fresco cheese and fresh cilantro.
7. Enjoy!