Mexican Style Street Corn Off the Cob
 
Prep time
Cook time
Total time
 
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:
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
  1. 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.
  2. 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.
  3. Adjust seasoning to taste.
Recipe by Gravel & Dine at https://gravelanddine.com/mexican-style-street-corn-off-the-cob/