Off The Cob Mexican Street Corn
| Servings |
Servings
|
Ingredients
- 4 Ears Corn
- 1 Tablespoon Butter
- 2 Tablespoons Mayonaise
- 3 Ounces Fine Shredded Monterrey Jack Cheese
- 1/2 Teaspoon Paprika
- 1 Stalk Green Onion
- 1 Tablespoon Fresh or Dried Cilantro
- Salt and Pepper
Ingredients
|
|
Instructions
- Shuck all the corn. A corn shucking hack is to cut the bottom of the corn off before you peel it -- it makes it so much easier!
- Once the corn is shucked and clean, cut all the kernels off. A hack for this is to place the tip of the corn in a Bundt pan and cut. This gives a nice platform and all the corn stays in the pan!
- Melt the butter in a large skillet on the stovetop. Add the corn. Stir occasionally for 10-15 minutes or until most of the moisture has evaporated and the kernels are browning.
- Transfer corn to a large bowl and add the remaining ingredients to taste.
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About The Author
Ashley Craft
| Servings |
Servings
|
Ingredients
- 4 Ears Corn
- 1 Tablespoon Butter
- 2 Tablespoons Mayonaise
- 3 Ounces Fine Shredded Monterrey Jack Cheese
- 1/2 Teaspoon Paprika
- 1 Stalk Green Onion
- 1 Tablespoon Fresh or Dried Cilantro
- Salt and Pepper
Ingredients
|
|
Instructions
- Shuck all the corn. A corn shucking hack is to cut the bottom of the corn off before you peel it -- it makes it so much easier!
- Once the corn is shucked and clean, cut all the kernels off. A hack for this is to place the tip of the corn in a Bundt pan and cut. This gives a nice platform and all the corn stays in the pan!
- Melt the butter in a large skillet on the stovetop. Add the corn. Stir occasionally for 10-15 minutes or until most of the moisture has evaporated and the kernels are browning.
- Transfer corn to a large bowl and add the remaining ingredients to taste.
Share this Recipe
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