If you’ve never had Mexican Street Corn then you haven’t lived. I was walking around San Diego yesterday and all the Mexican Restaurants got me in the mood to find a healthier Mexican recipe for dinner and this is what I came up with! It pairs nicely with any protein. I make Catfish with it but it would work well with any white fish, chicken, or even pork. Even the left overs were great. I made a salad with it the next day on top of a bed of lettuce and added some chicken. You really cant go wrong with this dish!
Mexican Street Corn
4-5 ears of corn, kernels cut from the cob or 2 cans of sweet corn drained
1 tbsp olive oil
1/3 cup chopped red onion
1/3 cup chopped cilantro leaved or 1/4 cup dried cilantro
1 jalapeno pepper, stemmed, seeded, and minced
1 clove of garlic or 1 tsp mince garlic
1/2 cup Cotija cheese, grated or crumbled
3 Tbsp light or olive oil mayo
1 lime juiced
1/2 tsp chili powder
1 ripe avocado
Combine all ingredients BUT corn and garlic in a small dish
Place corn and garlic in a skillet and cook on high heat. Stir till corn is blackened. About 5 mins.
Add rest of ingredients together
Top with a little chili powder and Cotija cheese
Protein- Chicken, fish, pork.
2 tbsp olive oil
2 tbsp ground cumin
2 tsp chili powder
Salt and pepper to taste
Combine ingredients in a bowl.
Wash protein. Rub mixture all over protein
Grill, bake, or use a cast iron skillet to cook protein fully.