Bill Stine
Mexican Street Corn – this stuff is CRAZY GOOD! It works double duty too, as a side or as a scrumptious dip!
Serves 16 as a side dish.
Make half the recipe to serve the same number of people as an appetizer.
INGREDIENTS:
| Qty | Unit | Ingredient |
|---|---|---|
| ¼ | cup | Extra Virgin Olive Oil |
| 1 | bulb | Fresh Garlic, finely minced |
| 2 | lbs | frozen Corn |
| 2 | med | Jalapeño Peppers, seeded and stemmed, finely chopped |
| 1 | large | bunch Green Onions, finely sliced |
| ½-1 | bunch | fresh Cilantro leaves, finely chopped |
| 1 | cup | Mayonnaise |
| 4 | Tbs | fresh Lime Juice |
| 8-10 | oz | Cotija Cheese*, crumbled |
| 4 | tsp | Chili Powder, or to taste |
| ½ | Tbs | Salt, or to taste |
DIRECTIONS:
- Heat oil in a medium size skillet over medium-low heat. Add garlic and saute for 1 minute, swirling the pan a few times to keep the garlic from browning.
- Add corn and sauté until color deepens.
- Add jalapeño, green onions and cilantro.
- Remove from heat.
- In a small bowl, combine mayo, lime juice, cotija cheese, chili powder and salt. Whisk till smooth. Add to corn mixture and stir to combine.
- Taste and add more salt, if needed.
- Garnish with more cilantro, and a sprinkle of chili powder, if desired. The cotija cheese pretty much “melts” into the delicious sauce, so if you want to sprinkle a little more on the top as a garnish, that would be pretty too.
Note:
* Cojita is a cheese originating in Cotija in the Mexican state of Michoacán. It’s a fairly hard, crumbly cheese and is used mostly in Mexican dishes. I’ve used Feta cheese, instead.