A fun off the cob version of Mexican street corn that’s easy to make for a side – easier than dressing up all those cobs of corn the same way.
Author: Gravel & Dine
Recipe type: Sides
Serves: 2 cups
Ingredients
3 ears corn, shucked
Olive oil
2 slices of bacon, crumbled
2 T cotija cheese
2 T mayo
¼ t japalpeno, finely minced
2 t cilantro, finely minced
Chili powder, sprinkle
½ lime, juice of
¼ green onion, sliced on the bias
Instructions
Remove kernels from the corn. Heat a tablespoon or so of olive oil in a large pan over medium –high heat. Add the corn and cook 3 to 4 minutes until just starting to char.
Remove corn to a medium bowl and allow to cool for a few minutes. You want it warm but not piping hot. Toss corn with all remaining ingredients.
Adjust seasoning to taste.
Recipe by Gravel & Dine at https://gravelanddine.com/mexican-style-street-corn-off-the-cob/