
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.

6 ears fresh corn, husks removed and kernels cut off cob (about 4-5 cups) *
1 Tbsp vegetable oil
2 Tbsp mayonnaise
¼ cup green onions, thinly sliced
1 jalapeno pepper, seeded and stemmed, finely chopped
½ cup fresh cilantro leaves, finely chopped
juice of one medium lime
2 ounces cotija cheese (or queso fresco, or feta)
1 tsp chili powder (more or less to taste)
salt, to taste











Employing a Veteran Move I use a Veteran Tool my Bundt pan as demonstrated above. Typically, I freeze three good sized cobs per bag… but then, I’m a food nerd!
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