This Off The Cob Mexican Street Corn is a super easy and tasty dish that is one of our new family favorites. It was so good when I made it that Josh asked me to write down the recipe so he could make it at the firestation. That is high praise in our family because not every meal or recipe we make at home are ones that he would want to duplicate at work.
We served this with smoked pork sandwiches and coleslaw but honestly it would be good with so many different flavor combinations. I even added the leftovers the next morning to roasted sweet potatoes, crumbled bacon, avocado, pork, and salsa for a breakfast bowl.
I hope you enjoy this recipe just as much as we did.
Ingredients
- 16 ounce bag frozen whole kernel corn
- 2 tablespoon melted butter
- 2 tablespoon mayonnaise
- 1 lime juiced
- 1/2 teaspoon paprika
- 1 teaspoon blend of salt, pepper, garlic (I use this brand)
- 4 green onions sliced
- 1/2 cup cotija cheese
- 3-5 stems cilantro chopped fresh
Directions
- Heat frozen corn as desired.
- Combine melted butter, mayo, and lime juice. Add seasonings and mix.
- In a medium size mixing bowl place corn, butter/mayo dressing, sliced onions, crumbled cotija cheese, and cilantro. Fold all ingredients together.
- Serve warm and enjoy.
