Street Corn Off The Cob Recipes
SKILLET MEXICAN STREET CORN
This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!
Provided by thedailygourmet
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
- Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
- Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
- Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g
MEXICAN STREET CORN
This is a nice flair for your traditional Mexican street corn.
Provided by Shejiladay
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place corn, in husks, directly on the oven rack.
- Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
- Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 20.3 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 87.5 mg, Sugar 3.4 g
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