Mexican Street Corn off the Cob
A much less messier way to have your favorite side dish! Mexican street corn off the cob tastes just as great as the 'on the cob' version!
Servings: 4
Equipment
Ingredients
- 1 tablespoon (14 g) unsalted butter
- 4 ears of corn shucked and kernels removed (about 3-4 cups depending on how large your corn is)
- 2 tablespoons mayo
- 3 ounces (85 g) cotija cheese freshly grated or crumbled
- ½ teaspoon smoked paprika
- 1 green onion stalk finely chopped
- Handful of freshly of chopped parsley
- Salt and pepper to taste
Instructions
- 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!1 tablespoon unsalted butter, 4 ears of corn
- Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.2 tablespoons mayo, 3 ounces cotija cheese, 1/2 teaspoon smoked paprika, 1 green onion stalk, Handful of freshly of chopped parsley, Salt and pepper
- Mix to combine then divide evenly and serve!
Nutrition
Serving: 1 Serving | Calories: 207 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 14 g | Saturated Fat: 6 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 29 mg | Sodium: 301 mg | Potassium: 264 mg | Fiber: 2 g | Sugar: 6 g
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