Deconstructed Mexican Street Corn

Mexican Street Corn Recipe

If you haven’t experienced Mexican Street Corn, you must not live in Southern California or New York City!  This delectable dish is typically served by a street vendor and combines sweet grilled corn with spicy cayenne pepper, creamy sour cream and rich parmesan cheese.

Deconstructed Mexican Street Corn

I served mine “deconstructed”, meaning off the cob and mixed with all the delicious ingredients that are usually smothered on top. This was an easier way to serve multiple people at the one year anniversary dinner for LLB.

Deconstructed Mexican Street Corn Recipe

After all, you never want someone to show up unannounced and be left without an ear of corn!  This version of the dish eliminates that problem.  A problem that I’m sure was keeping most of you up at night ;-)

Deconstructed Mexican Street Corn Ingredients

Ingredients (serves 6-8)

  • 5 ears of corn
  • 1/2 cup sour cream
  • 3 limes (juiced)
  • 1/2 tbsp cayenne pepper
  • 1/4 cup parmesan cheese (grated)
  • 1 tbsp fresh cilantro (chopped)

Start by pulling the husks off the kernels, yet keeping them attached to the cob for easier handling. Place the ears of corn on the grill over medium heat.

Grilled Corn on the Cob

Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred. Remove from the grill and allow to cool slightly for easier handling.

Remove the kernels from the cobs using a sharp knife.

Deconstructed Grilled Corn on the Cob

And the kernels to a saucepan over medium heat.

Grilled Corn Kernels

Add the sour cream, lime juice and cayenne pepper and mix well.

Deconstructed Mexican Street Corn on the Stove

Heat for 5-7 minutes then place in a serving bowl and top with the parmesan cheese and fresh cilantro.

Deconstructed Mexican Street Corn Recipe

So much deliciousness packed in one little dish! I served mine on the side of Chipotle Lime Chicken Fajita Skewers and Grilled Pineapple Tomatillo Guacamole for a fresh and flavorful Mexican Meal!

Mexican Street Corn Recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Deconstructed Mexican Street Corn

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 6

Deconstructed Mexican Street Corn

Ingredients

  • 5 ears of corn
  • 1/2 cup sour cream
  • 3 limes (juiced)
  • 1/2 tbsp cayenne pepper
  • 1/4 cup parmesan cheese (grated)
  • 1 tbsp fresh cilantro (chopped)

Instructions

  1. Pull the husks off the kernels, yet keep them attached to the cob for easier handling.
  2. Place the ears of corn on the grill over medium heat.
  3. Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred.
  4. Remove from the grill and allow to cool slightly for easier handling.
  5. Remove the kernels from the cobs using a sharp knife and add them to a medium saucepan.
  6. Place the saucepan on the stove over medium heat and add the sour cream, lime juice and cayenne pepper.
  7. Mix well and heat for 5-7 minutes.
  8. Place in a serving bowl and top with the parmesan cheese and fresh cilantro.
http://littleleopardbook.com/2012/08/29/whats-for-a-side-deconstructed-mexican-street-corn/