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Gravel & Dine

Mexican Style Street Corn Off the Cob

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 cups
Course: Sides
Ingredients Method

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

Method
 

  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.