The first time I tasted Mexican Street Corn was when my son-in-law, who is a Spanish translator, offered to cook us a meal shared from one of his Latina friends. He also made something called “Tacos for Hunger” that day and had us all choking on the fumes of several spicy peppers he prepared. We haven’t had Tacos for Hunger since, but we enjoy street corn all the time. It’s super easy to make (always one of the first things I look for in a recipe) and a perfect side dish for any Mexican type meal. And did I mention it’s gluten free?
We boil our corn on the cob and then char it on the grill, but if you don’t feel like going the extra step and charring it, just boil it. The hardest part of this recipe is cutting all the corn off the cob. Once you’ve done that, put the corn into a large bowl.
The traditional recipe calls for cotija cheese, which we never have. We substitute regular queso or, to add more flavor, parmesan cheese. My son in law, who is a big fan of chopped onions, adds a lot of these to our salad, but you can adjust these to taste.
Saute the onion, corn and a little garlic in oil. Remove from heat and add mayo, cheese, cilantro, hot sauce and a touch of lime juice. Mix it all together and you have a dish that everyone in our picky family enjoys!
- 8 ears fresh corn, boiled & chargrilled
- ¾ cup mayonnaise
- ½ teaspoon EACH: salt and pepper
- 1 medium onion, diced
- 2 tablespoon olive oil
- 1 teaspoon garlic
- ¾ cup cheese (cojita or parmesan)
- ¼ cup lime juice
- ¼ cup cup chopped cilantro
- 2 tablespoons hot sauce
- Remove corn from cobs. Place corn, onion, olive oil and garlic in medium saucepan. Saute over medium high heat until onion is tender. Remove from heat. Pour mixture into a large bowl. Add mayo, cheese, lime juice, cilantro, salt & pepper and hot sauce. Stir mixture until blended. Serve immediately.
Want more delicious recipes? Join our progressive blog hop to make a complete meal: appetizer, main dish, side dish, salad, and beverage. The first stop is at Barb’s house over at RuralMoms.com for a great appetizer: Farm Fresh Chunky Guacamole Dip, followed by a stop at Grace from Blessed Elements for Vegan Chickpea tacos. Follow this with a Berry Fruit Salad from Melanie at My Side of Life. Wash it down with a refreshing blackberry mint sweet tea from Brittany at A Southern Celiac.
Also, while you are visiting Blessed Elements, enter to win a copy of Vegan Everyday by Darren Mcnish. Let us know what you think if you make our meal!