Foodie Blogroll

Saturday, June 16, 2012

Mexican Street Corn with Chipotle

I don't serve corn very often...I don't add it to my chili, salads, or beans. The only way I really eat corn...other than in tortillas, and corn bread is corn on the cob, and that is only when it is in season. When I ran across this "Mexican/Italian Street Corn" on Krystal's blog Recipes of a Cheapskate I just had to try it. She adapted her recipe from Cinnamon Spice and Everything Nice and made her version of Mexican street corn Italian style. Funny I am a big fan of Reeni's blog too.  I was excited to get to it, but I stuck with the Mexican Street Corn, because I had the ingredients. 
Most street corn is sold on the cob, which would be fantastic, and I have been meaning to try it for awhile now, but I like how Krystal did it off the cob. I changed it a little I didn't have fresh cilantro left so I went out in the garden and snipped some chives (I just can't grow cilantro). I used my new favorite Cotija cheese, and frozen organic corn I had just bought.

4 corn on the cob or 1 bag frozen organic corn
3 tablespoons mayo (or 1/2 cup)
juice of 1/2 lime
1 cup grated cotija cheese
2 tablespoons fresh chopped cilantro (I used chopped chives)
1 teaspoon chipotle chili powder (more or less to taste)
sea salt and fresh ground pepper

Dry roast frozen corn on cast iron griddle or skillet for about 10 - 15 minutes until it gets a nice golden color and is not wet, try not to toss it around too much to break down the corn. Remove from heat.. In a bowl mix mayo, lime juice and chipotle powder. Stir into corn, and add the cheese, mix well, salt and pepper to taste. Use the other half of lime for garnish and to squeezr on top if you like.

If using corn on the cob, you can oven roast or grill it first, then remove the corn.
Of course you can make it the original way grilling the corn on the cobs.
I loved it! So easy to make too. I will definitely be serving more corn like this. A great side to go with the Father"s Day meal you are planning!