Street Corn Off The Cob Recipes

MEXICAN STREET CORN OFF THE COB

Steps:

• In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
• Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
• Mix to combine then divide evenly and serve!

EASY OFF THE COB MEXICAN STREET CORN

Steps:

• Heat a cast iron pan over medium high heat with olive oil.
• Saute the corn, making sure to brown it up a bit to give that charred flavor that you get from grilling.
• Once cooked, stir in the mayonnaise, sour cream, lime juice, chili powder, cumin, and salt and pepper.
• Top with cheese and cilantro.

MEXICAN STREET CORN OFF THE COB

Steps:

• In a cast iron skillet, melt butter over medium - high heat, then add the corn kernels. Spread in an even layer and cook for 10 to 15 minutes, or until exterior is charred/browned, stirring frequently.
• Meanwhile, in a large bowl, mix mayo, Cotija, paprika, green onion, parsley, salt, and pepper.
• Add corn to mayo mixture. Mix to combine.

STREET CORN OFF THE COB

Steps:

• Shuck corn; brush lightly with olive oil and grill, turning, until browning. Strip kernels off ears into serving bowl. In separate bowl blend cheese and mayo into a paste; add pepper to taste. Add to corn in serving bowl; mix. Add juice of 1 lime (or more of less to taste).