Mexican Street Corn. This is such a fantastic side dish. And best of all it takes just minutes to prepare. Honestly, this is so tasty you may just end up choosing to serve this as your main course. Today I chose to serve this side dish with a juicy, tender & perfectly grilled steak. Yes, Mexican Street Corn goes well with Mexican dishes. But think outside the box, be creative & serve it with just about any meal. This dish is perfect to serve throughout the year - anytime, anywhere. Taco Tuesday, holiday parties, summer gatherings, Cinco de Mayo. You name it, it works! This has become such a favorite side dish of my family. I hope it becomes a favorite of yours too! Bon Appétit! 👩🍳 #mexicanstreetcorn #passionforcooking #dinnertime #hungry #follow #food #foodie #foodblogger #foodbeast #eat #eatingfortheinsta #nom #nomnom #tasty #tastyfood #simplydelicious #truecooks #homecooking #lovefood #lovecooking #yum #yummy #delicious #foodporn #foodgasm
Ingredients: 2 tbsp. olive oil, 2 tbsp. butter, 6 ears sweet corn (or you can substitute with frozen or canned corn), 1 small jalapeño, seeded & minced, 3 tbsp. mayonnaise, 2 tbsp. sour cream, 2 tbsp. crumbled feta cheese, 2 tbsp. chopped fresh cilantro leaves, ½ tsp. chili powder, 1/8 tsp. cayenne pepper, salt & pepper to taste, fresh lime juice.
Directions: Heat iron skillet, olive oil. Shuck corn, rinse well. Using a knife remove kernels from corn. In a medium bowl combine corn kernels & all ingredients (except feta cheese & cilantro). Heat iron skillet to medium heat with olive oil. Add corn kernels to heated skillet. Reduce to low heat & sauté 5-10 minutes, stirring occasionally. Add mixture from bowl to skillet & gently fold in until well combined. Garnish with feta cheese & fresh cilantro. Sprinkle with chili powder if desired. Serve immediately & prepare to enjoy every single bite of this savory dish.