Last weekend I decided that I wanted to prepare a dish to get in the feels of Cinco De Mayo. One that I have wanted to try for a while was Mexican Street Corn.
The first time I had this amazing Mexican dish was at a…you guessed it….a Mexican restaurant. It’s called Tiki Taco and it was amazing. Now, I will be honest and say that mine didn’t turn out as amazing as theirs. But, I feel prety good to say whenever I have a random craving for it I can remake at home.
Mexican Street Corn is pretty basic. You get a corn on the cobb, add some mayo, cheese, spices, sprinkle some lime juice over top, and BAM.
One thing that I will note is that it’s very important to pick out a good corn so that it has that naturally sweet taste. Something about the sweetness from the corn mixed with the tangy spiciness of the sauces it what really brings this dish together.
I also think that choosing the right cheese matters most importantly. Most recipes call for using cojita cheese or crumbled feta. But, ya’ll know me. I tend to use what I have my kitchen already. I used parmesan cheese.
Parmesan cheese is still a very good substitute, but I think next time I will stop being lazy and actually search for the cojita cheese.
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Course: Side Dish | Cuisine: Mexican, Vegetarian
Keyword: Mexican, Mexican Street Corn, Vegetarian
Servings: 3 servings
Ingredients
3 corn on the cob
1/4 cup mayonnaise
3 tbsp parmesan cheese
3 tsp chili powder
1 lime
cilantro or parsley to garnish
Instructions
1.Taking a pot of lightly salted water, add your corn and allow water to boil until corn is cooked
2. Remove corn from pot, and set aside on a plate.
3. Working with one corn at a time, use a butter knife or spatula and begin spreading mayonnaise on each side of the corn. 4. Do not apply too much mayo
5. Sprinkle cheese, chlli powder, and a little of lime juice over top.
6. Add cilantro or parsley to garnish
7. Repeat steps on each corn, and transfer to a serving plate
Notes
You can also grill the corn or add to your oven
Can substitute parmesan cheese for cojita or a crumbled feta
The first time I had this amazing Mexican dish was at a…you guessed it….a Mexican restaurant. It’s called Tiki Taco and it was amazing. Now, I will be honest and say that mine didn’t turn out as amazing as theirs. But, I feel prety good to say whenever I have a random craving for it I can remake at home.
Mexican Street Corn is pretty basic. You get a corn on the cobb, add some mayo, cheese, spices, sprinkle some lime juice over top, and BAM.
One thing that I will note is that it’s very important to pick out a good corn so that it has that naturally sweet taste. Something about the sweetness from the corn mixed with the tangy spiciness of the sauces it what really brings this dish together.
I also think that choosing the right cheese matters most importantly. Most recipes call for using cojita cheese or crumbled feta. But, ya’ll know me. I tend to use what I have my kitchen already. I used parmesan cheese.
Parmesan cheese is still a very good substitute, but I think next time I will stop being lazy and actually search for the cojita cheese.
Mexican Street Corn
This Mexican Street Corn is the easiest to serve by adding some mayonnaise, cheese, chilli powder, and lime juice.Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Course: Side Dish | Cuisine: Mexican, Vegetarian
Keyword: Mexican, Mexican Street Corn, Vegetarian
Servings: 3 servings
Ingredients
3 corn on the cob
1/4 cup mayonnaise
3 tbsp parmesan cheese
3 tsp chili powder
1 lime
cilantro or parsley to garnish
Instructions
1.Taking a pot of lightly salted water, add your corn and allow water to boil until corn is cooked
2. Remove corn from pot, and set aside on a plate.
3. Working with one corn at a time, use a butter knife or spatula and begin spreading mayonnaise on each side of the corn. 4. Do not apply too much mayo
5. Sprinkle cheese, chlli powder, and a little of lime juice over top.
6. Add cilantro or parsley to garnish
7. Repeat steps on each corn, and transfer to a serving plate
Notes
You can also grill the corn or add to your oven
Can substitute parmesan cheese for cojita or a crumbled feta
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