mexican style corn
(3 ratings)
During corn on the cob season, I always cook too much - this is what I did with some left over ears. Traditionally, the corn would be grilled, but my ears were cooked on the stove, then cut off the left over cobs the next day. I used light sour cream. One could sub mayo instead of the sour cream.
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(3 ratings)
yield
2 -3
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For mexican style corn
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1 Tbspbutter or olive oil
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1 Tbspminced onion
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2 ccorn - frozen or from an ear
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2 Tbspsour cream or mexican cream
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1/2 ccotija cheese (or feta)
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2 Tbspcilantro
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1/4 tspgarlic powder
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1 tspancho chili powder
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salt and pepper
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1lime, juiced
How To Make mexican style corn
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1Heat butter or oil in a heavy skillet. Add corn and onion; cook until slightly browned.
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2Stir in cheese, sour cream and seasonings until evenly distributed and warmed.
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3Add lime juice before serving. Use lime wedges and a couple cilantro sprigs for garnish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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