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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mexican Street Corn Off The Cob Recipe

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This recipe for Mexican Street Corn Off The Cob is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp unsalted butter
4 ear of corn, shucked and kernels removed (yielding about 3-4 cups) *may also use
frozen, thawed if desired
2 tbsp mayo
3 oz cotija cheese, freshly grated or crumbled
½ tsp paprika
1 green onion stalk, finely chopped
Handful of freshly chopped parsley
salt and pepper to taste
Directions:
Directions:
In cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 min, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels.
Once charred, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt and pepper.
Mix to combine and serve.
Number Of Servings:
Number Of Servings:
3-4

 

 

 

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