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Mexican Street Corn

This recipe was modified slightly from the original from HungryGoddess.com.

Prep30 min
Cook15 min
Serves12

Ingredients

  • 4 cups corn (~8 fresh corn cobs, or cans of niblet corn)
  • 2 tbsp butter
  • 1/3 cup mayonnaise
  • 1/3 cup plain greek yoghurt (or sour cream)
  • 1/4 cup pickled banana peppers, chopped
  • 2 tbsp pickle brine
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/2 lime (juice)
  • 1/2 cup crumbled cotija or feta cheese
  • 2 tbsp chopped fresh cilantro, chopped
  • More seasoning as desired

Instructions

1

Boil corn on the cob until done. Cool corn and slice kernels off the cobs.

2

Heat a large skillet over medium-high heat. Add butter and let it melt before tossing in the corn. Sauté for about 5 minutes, stirring occasionally, until lightly charred.

3

Prepare the sauce - in a large mixing bowl, combine mayonnaise, yoghurt, chili powder, smoked paprika, garlic powder, diced peppers, brine, lime juice & salt and pepper to taste. Stir until smooth.

4

Mix everything together. Once the corn is cooked, transfer it to a large bowl and toss it with the sauce until evenly coated. Pour into oven proof dish (or dishes).

5

Add toppings - sprinkle in crumbled cheese, chopped cilantro, and more diced peppers, if desired. Season with salt and pepper to taste.

6

Place in oven at a low temp to stay warm until serving. Serve warm with crispy chips.

7

Garnish with extra cheese and a squeeze of lime for added freshness. Enjoy!