Mexican Street Corn
This Mexican street corn off the cob it's so easy to make and taste incredible. Perfect for a hot summery barbecue 
day. A much less messy way to have your favorite side dish. Mexican street corn off the cob tastes just as great as the 'on the cob' version!
day. A much less messy way to have your favorite side dish. Mexican street corn off the cob tastes just as great as the 'on the cob' version!
Servings:
6
yield(s)
Prep Time:
15
mins
Cook Time:
20
mins
Total Time:
35
mins
Ingredients
- 1 tbsp unsalted butter
- 3 cup whole kernel corn
- 1 tbsp lime juice
- 2 tbsp mayonnaise
- 3 oz cotija cheese (freshly grated or crumbled)
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/3 cup parsley (freshly chopped )
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- In a cast-iron skillet, melt butter over medium-high heat then add the corn kernels.
- Spread in an even layer and cook for 10-15 minutes, or until the exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
- Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, lime juice, parsley, chili powder, salt, and pepper.
- Mix to combine then divide evenly and serve!