I spent four years in San Diego, both for school and work. I’d like to think I know a thing or two about Mexican food because of that, haha. There’s nothing like the real deal. But alas, I didn’t find Mexican Street Corn in San Diego nor Mexico. I actually found out about “Mexican Street Corn” through that amazing network called Food Network & Bobby Flay. 😀 When they said grilled corn with lime and cilantro, I was all in. I just had to try it. Luckily, when I found out about this magical recipe it was summer time, which meant I could run down to the local farmers market and grab a few cobs to try out. I was in heaven. My favorite thing about living in California is the depth of produce at our farmers markets.
So summer has some great recipes and this one is something I always pull out of my recipe stack for these occasions. But, here’s the thing with grilling… sure I live in California, sure the rest of the world thinks it’s sunny 24/7… but we’re in Northern California and sometimes we get more rain than Washington State… yes, you read that correctly.
So, during those months when Noah’s Ark appears, I make this super simple, super easy Mexican Street Corn IN THE HOUSE.
I always have frozen, steam-able bags of vegetables, because let’s be honest – it’s hard working all the time and then whipping up a magnificent family dinner. So we use short cuts, sometimes. Green Giant makes this wonderful bag of Honey Roasted Sweet Corn. It has all the character that you love when grilling the corn, but none of the husks or rain while grilling.
- 1 – 11oz bag of Honey Roasted Sweet Corn
- 1/4 cup of Mayo or Mexican crema
- 1/4 cup grated queso cotija, shredded, or feta, crumbled
- 1/2 of a lime, juiced
- 1/2 teaspoon ancho or guajillo chili powder (you can also use cayenne)
- 1/8 cup finely chopped cilantro leaves and tender stems
- Follow the Honey Roasted Sweet Corn’s instructions. I normally just put the bag in the the microwave on high for 5 minutes and it’s perfect. But all microwaves are different, so definitely follow those instructions 🙂
- In a medium mixing bowl, add the Mayo, grated queso cotija, lime juice, ancho chili and cilantro and mix together. Pour the cooked bag of Honey Roasted Sweet Corn into the bowl and fold the ingredients together.
I like to stick the mixture into the fridge for a couple hours so that the flavors have time to come together, but you’re more than welcome to eat the mixture as a hot salad or a cold dip/salad. 🙂 It’s all about what you like!
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