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Mexican Street Corn Off The Cob Recipe
Authentic Mexican Street Corn is normally roasted on the grill, right on the cob. However, this is our "off the cob" take made with our locally grown, frozen Oregon Super Sweet Corn! This side dish is loaded with a symphony of sweet, spicy, and savory flavors that are sure to make your mouth water.
Mexican Street Corn Off The Cob
Staff
4
5 minutes
15 minutes
Ingredients
- 12oz Seal the Seasons frozen super sweet corn
- Mexican crumbling cheese (or parmesan)
- 2 1/2 tbsps mayo
- Fresh cilantro
- 1 lime
- Salt & pepper
Directions
First, heat a medium skillet on high heat on the stovetop until hot.
Once the skillet is hot, add the frozen corn to a single layer. Allow corn to cook for at least 5 minutes or until the corn is charred. Stir occasionally to prevent it from burning too much.
Turn heat down to low when the corn is charred.
Next, stir in the mayo and coat the corn in the mayo.
Remove the corn from the stovetop and allow it to cool for about 2 minutes.
Before adding toppings, season the corn with salt and pepper to taste.
Time for toppings! Sprinkle with Mexican crumbling cheese (or Parmesan cheese), cilantro, and add lime wedges for garnish.
Finally, serve and enjoy!
