I love corn on the cob (who doesn't?). I had Mexican street corn some time ago and it was so good! This recipe gives you all the jazz of street corn without the fuss. It's a great side dish for your Mexican meals or as an appetizer.
Ingredients
Sauce:
1/2 cup light mayonnaise
3 tbsp Greek yogurt or sour cream
lime juice, fresh squeezed
1 1/2 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp Tajin or chili powder
3 tbsp Cotija cheese
Corn Mix:
1 medium onion, small diced
1 tsp smoked paprika
1 tsp epazote (opt)
2- 15 oz cans of corn kernels
2 oz Mexican beer or water
Garnish:
Parmesan cheese
crema
cilantro
green onions, chopped
tt Tajin
Instructions
Read Susie's Tips and Tricks below
1. After mixing the sauce ingredients together, prepare your corn.
2. In a skillet, saute onion in a bit of oil. Add drained corn. Let any excess liquid cook off, then add smoked paprika, epazote and beer. Let the beer cook off, then watch your corn and let blacken on medium-high heat.
3. Add the mayonnaise/yogurt mixture to the corn and gently stir in. Garnish with cilantro, more cheese, a drizzle of crema, green onions, and a sprinkling of Tajin.
Susie's Tips and Tricks
Enjoy on a bed of zoodles.
Use cheese that you have on hand. Cotija is a salty dry cheese; similar to Romano.
Tajin is a seasoning made of chili powder, salt and lime powder.
It's traditional to use sour cream but I always have yogurt on hand.
Crema is a heavy cultured sour table cream; a pourable heaven. If you haven't tried it, you will love it!
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