Description
A creamy and tangy twist on traditional Mexican street corn, perfect for winter taco nights. Quick and easy to make on the stovetop, this dish is sure to impress everyone around the table.
Ingredients
Units
Scale
Main Ingredients
- 4 cups Frozen corn (Sweet corn or golden corn is recommended.)
- 1-2 tablespoons Butter
- 1/3 cup Mayonnaise (Can be substituted for dairy-free mayo.)
- 1/3 cup Sour cream or Mexican crema (Can be substituted for Greek yogurt.)
- 1 each Lime (Zest and juice, to taste.)
- 1 teaspoon Chili powder (Plus more for finishing.)
- 1 teaspoon Smoked paprika (Optional but adds great flavor.)
- 1 clove Garlic, minced (Or 1/2 teaspoon of garlic powder.)
- 1/2-3/4 cup Cotija cheese or queso fresco (Can also use feta or Parmesan if needed.)
- to taste Salt and pepper
- to taste Cilantro (Optional, but adds freshness.)
Instructions
Preparation
- Heat a large skillet over medium-high heat. Add the butter.
- Add frozen corn straight from the bag and cook for 6-10 minutes, stirring occasionally, until the corn is hot and you see golden spots.
- Reduce heat to medium-low, then add mayo and sour cream. Stir until creamy.
- Add lime zest, lime juice, chili powder, garlic, salt, and pepper.
- Turn off the heat, fold in most of the cheese, then top with more cheese, extra chili powder, and cilantro.
Notes
For a crowd, double the recipe. Store leftovers in a sealed container for up to 3 days. To reheat, warm in a skillet over medium-low heat, adding a splash of milk if necessary. Adjust heat level with cayenne or jalapenos as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 6
