The concept of Mexican street corn blows my mind. Who would actually think that mayonnaise would be good on a hot ear of corn? Oh but it is. So traditionally for Mexican street corn, you take a fresh ear of corn that has been cooked, slather it with mayonnaise, roll it in parmesan cheese and sprinkle chili powder on it and maybe a squeeze of lime. It is out of this world!
So the other day, I told KB I was making this, but OFF the cob and he didn’t seem impressed. I don’t think he realized what I was making. I’ve made street corn for him before, and he’s always liked it, but I haven’t made it recently.
I’m sure there are a bunch of recipes for Mexican street corn salad floating around out there, but this is my version. And it was gone within 10 minutes.
Start by taking your corn OFF the cob. I like corn on the cob but it always gets stuck between my teeth. Which is why I decided to make it this way.
I used 3 ears for this recipe and it barely made enough for both KB and me.
Throw a couple of tablespoons of butter in a skillet.
Saute the corn until cooked gently.
Remove from heat. Place into a bowl. Add mayonnaise and chili powder and lime juice. Mix to combine.
Add cotija cheese – but if you can’t find it, just use feta. They are both about the same texture and saltiness.
Serve and enjoy!
3 ears of corn
2 Tablespoons butter
1/3 cup mayonnaise
1 Tablespoon chili powder
1/3 cup cotija cheese (or feta cheese)
Squeeze of lime juice
Take corn off the cob. In a small skillet – saute corn in melted butter. Remove from heat. In a bowl, mix corn, mayonnaise, chili powder and lime juice. Add cheese and mix to combine. Serve and enjoy!