MEXICAN STREET CORN
INGREDIENTS
- 2 tablespoons olive oil
- 2 (16 ounce) packages frozen corn
- ¼ cup crumbled cotija cheese
- ¼ cup minced red onion
- 2 tablespoons finely chopped cilantro
SAUCE
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon smoked sweet paprika
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- 1 pinch ground coriander
DIRECTIONS
- 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 it 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.
Cook’s Note: If you cannot find cotija cheese, queso fresco can be used, but it will have a milder taste.
Source: Allrecipes.com
