Mexican Street Corn: 3ten.ca
Recipes

Recipe: Mexican Street Corn

Mexican Street Corn: 3ten.ca

Mexican street corn – so good, so pretty, and full of so much flavour. I made a salad version of this, too – check it out – Mexican street corn salad.

Okay, now for the good stuff. Let’s get to it!

Ingredients

  • 4 cobs of corn
  • 1 large jalapeño
  • 1/2 cup of cilantro and green onions
  • 10 oz of crumbled cojita cheese (or feta)
  • 3 garlic cloves
  • 2 tablespoons of lime juice
  • 1/2 cup of mayo
  • dash of chili powder
  • 1 teaspoon of paprika
  • dashes of salt to taste

First, bring a pot of salted water to boil and put in the cleaned corn. Boil for about 6 minutes. Then, char on the BBQ until about 1/4 of the corn is blackened.

Mexican Street Corn: 3ten.ca

While the corn is cooking, make the ‘sauce’ – mix the last 6 ingredients. I mix them in a bag so I can use it as a piping bag when it comes time for assembly. Then, chop the jalapeño, cilantro, and green onions.

Once the corn is ready, place the cobs evenly apart on a board or plate.

Cut the corner of the sauce bag and drizzle with a heavy hand over each cob of corn. Then top with the jalapeños, cilantro, and green onions. Lastly, top with the crumbled cojita cheese. For a little bit of finishing touches, you can sprinkle with a few dashes of paprika.

Mexican Street Corn: 3ten.ca

Done – time to eat up.

Mexican Street Corn: 3ten.ca

It’s messy to eat, but oh, so good.

Don’t forget to scrape up that extra goodness.

Mexican Street Corn: 3ten.ca

Eat it all right away, since it doesn’t keep well all assembled in the fridge. Although, the left over toppings are delicious on nachos!

Mexican Street Corn: 3ten.ca

Mexican Street Corn: 3ten.ca

Thanks so much for visiting and happy cooking!

Recipe

Recipe: Mexican Street Corn
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 cobs of corn
  • 1 large jalapeño
  • ½ cup of cilantro and green onions
  • 10 oz of crumbled cojita cheese (or feta)
  • 3 garlic cloves
  • 2 tablespoons of lime juice
  • ½ cup of mayo
  • dash of chili powder
  • 1 teaspoon of paprika
  • dashes of salt to taste
Instructions
  1. First, bring a pot of salted water to boil and put in the cleaned corn. Boil for about 6 minutes.
  2. Then, char on the BBQ until about ¼ of the corn is blackened.
  3. While the corn is cooking, make the 'sauce' - mix the last 6 ingredients. I mix them in a bag so I can use it as a piping bag when it comes time for assembly.
  4. Then, chop the jalapeño, cilantro and green onions.
  5. Once the corn is ready, place the cobs evenly apart on a board or plate.
  6. Cut the corner of the sauce bag and drizzle with a heavy hand over each cob of corn.
  7. Then top with the jalapeños, cilantro and green onions.
  8. Lastly, top with the crumbled cojita cheese. For a little bit of finishing touches, you can sprinkle with a few dashes of paprika.
  9. Done - time to eat up. It's messy to eat, but oh, so good. Don't forget to scrape up that extra goodness. Eat it all right away, since it doesn't keep well all assembled in the fridge. Although, the left over toppings are delicious on nachos!

Recipe

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