Street corn wasn’t always a thing for us. Beans were the standard side for tacos, fajitas and any barbeque option around my house. To be honest, I’d open a can and boom we’d be ready. But, even I get a little bored after a long while, and so I started looking for some variety. After some experimentation, I settled on Mexican Street Corn and have had a lot of success with this delicious and easy to prepare variation inspired by simplehealthykitchen.com .

When you think about it this is as simple as heating up a skillet, charring some corn and adding some of creation’s yummiest extras: mayo, chili powder, jalapenos, green onion, and lime combine in the skillet to really deliver a compliment to any Southwestern, Tex Mex or Mexican dish.

Whenever possible I recommend using sweet corn right off the cob but frozen and even canned peaches and cream corn works just as well. But, for a good Veteran Move that uses a Veteran Tool, take a look at the last photo if you want a suggestion how you can nerd it up and save sweet corn from summer to use all through the grey snowy months of winter.