This Mexican Street Corn recipe is a perfect side dish to just about any dinner or cookout you have this Summer. Traditionally eaten on the cob, this variation of street corn becomes a scoopable salsa dip that will have you making it time and time again.
Ingredients:
- 5 ears of corn; grilled
- 2 tablespoons mayonnaise
- 2 garlic cloves; chopped
- 1 lime
- ⅓ cup Cotija or feta cheese (or any Mexican crumble cheese)
- ¼ cup green onions; chopped
- ¼ cup cilantro; chopped
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1 jalapeno; diced
Instructions:
- Pre-heat grill to medium-high heat for several minutes. Shuck corn husks and brush cob with oil or butter.
- Grill corn, rotating every 2 minutes until char marks appear and corn is tender. Remove and set aside to cool.
- In a large mixing bowl, combine mayo, garlic, juice from entire lime, green onions, cilantro, and paprika. Add jalapeño here if using.
- Carefully slice the the corn kernels off the cob, ensuring to get as much as possible. Combine the corn and Cotija crumble cheese into the mayo mix, add salt and pepper to taste. Garnish the top lightly with cilantro, paprika, and crumble cheese.
- Chill for at least 30 minutes or up to overnight in sealed container.
Mexican Street Corn can be a standard side dish, but can also be added to tacos or quesadillas, added on top of a salad, or even just a dip paired with chips and guacamole.
