Mexican Street Corn off the Cob

Mexican Street Corn off the Cob

from tablefortwoblog.com
Side Dish
35 min
4 servings
207 kcal / serving

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!

Ingredients

  • 1 tablespoonunsalted butter
  • 4 earscorn
  • 2 tablespoonsmayo
  • 3 ouncescotija cheese (freshly grated or crumbled)
  • ½ teaspoonsmoked paprika
  • 1green onion stalk (finely chopped)
  • handful of freshly of chopped parsley
  • salt and pepper (to taste)

Directions

  1. 1

    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!

  2. 2

    Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.

  3. 3

    Mix to combine then divide evenly and serve!