Easy Street Corn

The recipe calls for fresh cojita cheese which is not readily available in my area... feta or queso fresco works just as well
The recipe calls for fresh cojita cheese which is not readily available in my area… feta or queso fresco works just as well

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.

Corn is complimented by mayo, lime juice, chili powder, green onion jalepeño ad a nice char in the skillet
INGREDIENTS
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
I use a spoon to scrape the seeds out of a jalepeño pepper before slicing it into fine strips
I use a spoon to scrape the seeds out of a jalepeño pepper before slicing it into fine strips
Chop the jalepeño strips into fine bits
Chop the jalepeño strips into fine bits
Chop up your green onions
Chop up your green onions
Pre chop, slice and measure ingredients before you preheat your skillet
Pre chop, slice and measure ingredients before you preheat your skillet
Oil a 10 inch cast iron skillet and preheat to medium high
Oil a 10 inch cast iron skillet and preheat to medium high
Add corn and cook without stirring until corn begins to char (about 2-3 minutes)
Add corn and cook without stirring until corn begins to char (about 2-3 minutes)
Toss corn and let cook for an additional 2-3 minutes (without stirring)
Toss corn and let cook for an additional 2-3 minutes (without stirring)
Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides
Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides
Turn off heat, immediately squeeze in lime juice and stir well
Turn off heat, immediately squeeze in lime juice and stir well
Add remaining ingredients and stir to incorporate. Add salt to taste. Serve immediately
Add remaining ingredients and stir to incorporate. Add salt to taste. Serve immediately
Every fall I slice corn off cobs and bag a bunch to freeze for winter. Typically I freeze three good sized cobs per bag...
I LOVE corn on the cob. Every fall I slice corn off cobs and bag a bunch to freeze for winter.
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!

2 thoughts on “Easy Street Corn

  1. Pingback: Sheet Pan Pineapple Chicken Fajitas | VeteranMovesforMenIntheKitchen.com

  2. Pingback: Blackened Shrimp Bowls | VeteranMovesforMenIntheKitchen.com

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