EASY MEXICAN STREET CORN

 

HOW TO MAKE EASY MEXICAN STREET CORN

This Mexican corn recipe is created with Cotija cheese, which is combined with charred kernels of corn and integrates the mild flavor of jalapeno pepper. The dish is both rich and creamy. After you add the spice and lime juice that has been freshly squeezed, you will be ready to bite into this delectable meal. It is delicious whether served as a topping, a dip, or even as a side dish!

You can get the things you need to prepare this at any nearby grocery shop. For the best sear, I cook the frozen kernels in a pan on the stovetop until they are very hot and then transfer them to a baking sheet. You also have the option of grilling several ears of corn and cutting out the charred kernels once they have been roasted.

Since it melts into a creamy consistency when melted, and because it crumbles readily, Cotija cheese is the greatest choice for this dish. You may also use queso fresco or feta cheese. This recipe for Mexican corn calls for jalapeno seeds, which may be included if you want a spicier end result. Since I like my food on the mild side, after chopping the jalapeno I remove all of the seeds. Ground cumin, chili powder, onion powder, smoked paprika, salt, and pepper are the spices that you need to complete this dish.

INGREDIENTS YOU’LL NEED:

⅓ Cup.Of fresh cilantro – finely chopped.

2 Tbsp.Of red onion – finely chopped.

1 Tbsp.Of jalapeño pepper – finely chopped.

2 garlic cloves – minced.

2 Tbsp.Of olive oil.

3 to 4 Cups.Of frozen corn.

3 Tbsp.Of mayonnaise.

3 oz Cotija cheese crumbled.

2 Tbsp.Of fresh lime juice.

¼ Tsp.Of ground cumin.

½ Tsp.Of chili powder.

¼ Tsp.Of onion powder.

⅛ Tsp.Of smoked Paprika.

½ Tsp.Of salt.

¼ Tsp.Of fresh ground pepper.

PREPARATION:

Step 1:

Begin by cutting the cilantro, red onion, jalapeno, and garlic until they are very fine. Put aside.

Step 2:

In a large pan, bring the olive oil to temperature over medium-high heat. After adding the frozen corn and allowing it to simmer for around 4-5 minutes until the kernels begin to brown on the outside.

Step 3:

The next step is to use a spatula to turn the kernels over so that the other side may be toasted. The trick to getting a good sear on the corn for this dish is to cook it until practically every kernel is charred.

Step 4:

In a large bowl, combine mayo with Cotija cheese, juice of one lime, jalapeno pepper, cilantro, red onion, minced garlic, cumin, chili powder, onion powder, smoked paprika, salt, and pepper while the chicken is grilling. Put aside.

Step 5:

After the corn is finished cooking, when it is added to the bowl with the cheese and spices, make sure it is well combined.

Step 6:

Serve right away, and place any leftovers in the refrigerator to keep them fresh.

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