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.
|¼||cup||Extra Virgin Olive Oil|
|1||bulb||Fresh Garlic, finely minced|
|2||med||Jalapeño Peppers, seeded and stemmed, finely chopped|
|1||large||bunch Green Onions, finely sliced|
|½-1||bunch||fresh Cilantro leaves, finely chopped|
|4||Tbs||fresh Lime Juice|
|8-10||oz||Cotija Cheese*, crumbled|
|4||tsp||Chili Powder, or to taste|
|½||Tbs||Salt, or to taste|
- 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.
* 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.