Mexican Street Corn

Name: Mexican Street Corn Recipe
Yield: 3
Ingredients: 2 tablespoons vegetable oil; 4 ears fresh corn shucked kernels removed (about 3 cups fresh corn kernels); Kosher salt; 2 tablespoons mayonnaise; 2 ounces feta or cotija cheese finely crumbled; 1/2 cup finely sliced scallion greens; 1/2 cup fresh cilantro leaves finely chopped; 1 jalape�o pepper seeded and stemmed finely chopped; 1 to 2 medium cloves garlic pressed or minced on a microplane grater (about 1 to 2 teaspoons); 1 tablespoon fresh juice from 1 lime; Chili powder or hot chili flakes to taste

Number of Servings: 3

Ingredients

2 tablespoons vegetable oil4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)Kosher salt2 tablespoons mayonnaise2 ounces feta or cotija cheese, finely crumbled1/2 cup finely sliced scallion greens1/2 cup fresh cilantro leaves, finely chopped1 jalape�o pepper, seeded and stemmed, finely chopped1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)1 tablespoon fresh juice from 1 limeChili powder or hot chili flakes, to taste

Directions

Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.

Add mayonnaise, cheese, scallions, cilantro, jalape�o, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Serving Size: Three 1 cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user STAYINCRUNCHY.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving