Street Corn Off The Cob Recipes

SKILLET MEXICAN STREET CORN RECIPE

Steps:

• Heat corn in microwave according to package instructions.
• Meanwhile, mix butter and mayonnaise until smooth.
• Add paprika, salt, pepper, zest and juice of 1 lime, garlic powder to the butter/mayo mixture and mix until well combined.
• Place corn in a serving dish and drop spoonfuls of butter mixture on top of corn.
• Sprinkle cheese, cilantro, and green onions over butter.
• Serve hot.

EASY OFF THE COB MEXICAN STREET CORN

Steps:

• Heat a cast iron pan over medium high heat with olive oil.
• Saute the corn, making sure to brown it up a bit to give that charred flavor that you get from grilling.
• Once cooked, stir in the mayonnaise, sour cream, lime juice, chili powder, cumin, and salt and pepper.
• Top with cheese and cilantro.

MEXICAN STREET CORN (TORCHY'S COPYCAT)

Steps:

• Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
• In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.

MEXICAN STREET CORN RECIPE

Steps:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
• To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

MEXICAN STREET CORN OFF THE COB

Steps:

• 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!
• Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
• Mix to combine then divide evenly and serve!

MEXICAN ROASTED STREET CORN ON THE COB

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Mix together chili powder, kosher salt, and cayenne in a small bowl. Set mixed seasonings aside.
• Remove most of the silk while leaving 2 to 3 layers of husk on each ear of corn.
• Cook corn on the preheated grill until husks are slightly charred, turning every 3 to 4 minutes, for 12 to 14 minutes. Let cool slightly. Remove husks carefully, leaving stems on as handles.
• Squeeze 1/2 lime over each ear of corn. Sprinkle each with mixed seasonings to taste and top generously with Cotija cheese.

ESQUITES RECIPE (MEXICAN CORN OFF THE COB)

Steps:

• Enjoy warm or at room temperature. The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before assembling the salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

SKILLET MEXICAN STREET CORN

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

STREET CORN OFF THE COB

Steps:

• Shuck corn; brush lightly with olive oil and grill, turning, until browning. Strip kernels off ears into serving bowl. In separate bowl blend cheese and mayo into a paste; add pepper to taste. Add to corn in serving bowl; mix. Add juice of 1 lime (or more of less to taste).