 |
I don't serve corn very often...I don't add it to my chili, salads, or beans. The only way I really eat corn...other than in tortillas, and corn bread is corn on the cob, and that is only when it is in season. When I ran across this "Mexican/Italian Street Corn" on Krystal's blog Recipes of a Cheapskate I just had to try it. She adapted her recipe from Cinnamon Spice and Everything Nice and made her version of Mexican street corn Italian style. Funny I am a big fan of Reeni's blog too. I was excited to get to it, but I stuck with the Mexican Street Corn, because I had the ingredients.
|
 |
Most street corn is sold on the cob, which would be fantastic, and I have been meaning to try it for awhile now, but I like how Krystal did it off the cob. I changed it a little I didn't have fresh cilantro left so I went out in the garden and snipped some chives (I just can't grow cilantro). I used my new favorite Cotija cheese, and frozen organic corn I had just bought.
4 corn on the cob or 1 bag frozen organic corn
3 tablespoons mayo (or 1/2 cup)
juice of 1/2 lime
1 cup grated cotija cheese
2 tablespoons fresh chopped cilantro (I used chopped chives)
1 teaspoon chipotle chili powder (more or less to taste)
sea salt and fresh ground pepper
Dry roast frozen corn on cast iron griddle or skillet for about 10 - 15 minutes until it gets a nice golden color and is not wet, try not to toss it around too much to break down the corn. Remove from heat.. In a bowl mix mayo, lime juice and chipotle powder. Stir into corn, and add the cheese, mix well, salt and pepper to taste. Use the other half of lime for garnish and to squeezr on top if you like.
If using corn on the cob, you can oven roast or grill it first, then remove the corn.
Of course you can make it the original way grilling the corn on the cobs.
|
 |
| I loved it! So easy to make too. I will definitely be serving more corn like this. A great side to go with the Father"s Day meal you are planning! |
Oh how I miss having mangoes and avacados in the garden!!! Diane
ReplyDeleteoh my gosh that looks soooooo good! yum! love corn!
ReplyDeleteI love corn, and I always look for new recipes. Thanks for sharing this one. About your mango getting eaten by squirrels: we just had our fig tree cut down. It was a hard decision to make, but in the six years or so that we had it, never did we get one single fig. All of them, and I mean all of them, were eaten by squirrels right before they were ready to pick. That's how many squirrels we have around here1
ReplyDeleteIsn't it frustrating...I too thought of cutting down the mango tree because we never get to pick a ripe mango off the tree. If we are lucky we run outside when we see one drop (the squirrels pick them) and we can get it before the squrrels. But then we have to let it set to ripen. We have six oak trees in our side lot...so we have a lot of squirrels too.
DeleteI'm gonna have to try this corn. Sounds sort of like some grilled corn I made before, just minus the cob.
ReplyDeleteWe love corn, like crazy. This season I think we're eating way too much corn sometimes. Keep me updated on the mango (LOL). I so wish I have mango trees in my backyard!
ReplyDeleteCorn is my youngest's favorite veggie, so a new, delicious way to prepare it is greatly appreciated! This looks wonderful!!! (I kill my cilantro, too :)).
ReplyDeleteCorn is my youngest's favorite veggie...and a new, yummy way to prepare it is greatly appreciated!! This looks DELISH!
ReplyDeletePS...I can't grow cilantro either!
Wow, I just want to use my spoon to scoop up some of those corns to my mouth. If I can't find the cotjita cheese, what is the next best thing?
ReplyDeleteHolly, cotjita cheese is a hard cheese similar to parmesan cheese.
DeleteOh I find it with the Mexican cheese and tortillas in the grocery store.
DeleteI like corn off the cob WAY better than corn ON the cob! ANd I love mexican street corn. What a great summer side!
ReplyDeleteMy new favorite way to eat corn...wayyyy different from the creamed corn I used to eat as a kid!
DeleteGreat combo and so satisfying!
ReplyDeleteOh this looks simply excellent, Lynds! Every time I visit your blog, a new variation on yumminess sings forth...such great variety and FLAVOR :)
ReplyDeleteJenn you are too kind, your visits always make me smile! Thanks!
Deletei've not had corns eaten this way, thanks for another great idea! there are outlets here selling steamed corn kernels and just slab some butter and salt and mix them together. I remember there was a time i was on detoxification and i ate so much of those steamed corn during that period..minus the butter and salt.
ReplyDeleteI do like corn with butter slathered on and salt. I thought I would try it a little different. So you probably stay away from corn after eating so much! hehe!
DeleteOh, I am a corn lover through and through. I love how dry roasting caramelizes the sweetness of the corn and gives it a depth of flavor that is amazing.
ReplyDeleteGreat recipe!
I like corn. Good luck with the mango!
ReplyDeleteLove your Mexican style corn, Lyndsey! I would certainly want to try it...yummy!
ReplyDeleteAbout your mango tree. Strange that squirrels would want to eat them. We don't have one squirrel this year running around...very few, and they don't target the mangoes. This year we have and over-abundent amount of mangoes. Gotta get busy making jams, and sorbet...and plenty of shakes!
I don't think I have ever eaten chipotle before, my son loves corns so he would love this dish very much...looks so delicious!
ReplyDeleteI love sweet corn and often use it in grid rice for sweet corn soup. We like corn on the cob too. But your dish looks very delicious with all the cheeses there. I would use coriander cos I love the coriander smell. Thanks very much for sharing.
ReplyDeleteI love corn, and this recipe with cheese and chipotle sounds and looks delicious, a touch of spiciness...
ReplyDeleteSo funny the squirrels and your mango :)
Hope you are having a great week Lyndsey!