I love Mexican street corn, especially when the corn is still hot, the cheese is soft, and the spices just tingle. What I do not love is the mess I make trying to eat it off the cob. But what if there was no cob?
Software
· 1# frozen corn
· 1T vegetable oil
· Salt
· ¼ small white onion, diced
· ½ T basil, dried
· 1 or 2 jalapeno, small dice
· 1 cloves garlic, minced
· 2 oz. Cotija cheese, crumbled or shredded
· 1 ½ T. mayo
· 1/2 T. lime juice
· 1 avocados, diced
· 1/2 T. chili powder
Method
1. In a cast iron or large skillet, heat oil over medium high until shimmering.
2. Add corn. Season with salt. Cook, tossing occasionally, until corn is charred.
3. Remove from heat.
4. In a large bowl, add remaining ingredients. Add corn and fold until well mixed. Season with salt to taste.
5. Serve warm or cold.
6. Enjoy.
Variants
This recipe is pretty complete as is, but it is easily doubled if you need to take it to a potluck … or you just want to sit back with a fork and eat it all yourself. My recipe tester wanted to add something red. “my eye wants something red in there. I might mince a little red bell pepper or make one of my jalapeños a red one instead. Purely cosmetic.” Color is not my forte.
