Mexican Street Corn

Mexican Street Corn

In our house, the answer to Taco Tuesday is always Yes! We pretty much always have the necessary ingredients in our kitchen to make some form of Mexican food. But figuring out the side item can be a bit tricky sometimes, depending on what we have available.

Recently, we didn’t have black or refried beans, chips, salsa, avocado or tortilla chips. What could we eat with a couple of chicken fajita tacos? (pictured in the background above)

When I opened our pantry door, a can of corn was staring at me, and I knew just what I was going to do. I was going to try a combination of Mexican Street Corn recipes I’ve been eyeing for months! And I was going to do it without the cob. Here’s what I came up with, and I must say it was flavorful and quite fulfilling alongside our tacos.

Also, typically, street corn means you have a cob on a stick to hold. If you’re eating this dish at home, I don’t think the hold-ability really matters.

 

Mexican Street Corn

What You Need:

2 cups corn kernels, fresh, frozen or canned

1 tablespoon butter

1 tablespoon mayonnaise (We prefer Duke’s.)

½ cup white cheese (Queso fresco or cotija is best, but mozzarella can work nicely, too.)

½ teaspoon paprika

freshly chopped parsley

salt and pepper to taste

What You Do:

1. Saute your corn kernels in butter in a skillet on medium-high heat, about 10-15 minutes.

2. Once slightly browned, add to a large bowl and mix with all other ingredients.

Serve while still warm!

Yields about 4 servings

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