mexican style corn
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.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2-3 serving(s)
Ingredients
- 1 tablespoon butter or olive oil
- 1 tablespoon minced onion
- 2 cups corn - frozen or from an ear
- 2 tablespoons sour cream or mexican cream
- 1/2 cup cotija cheese (or feta)
- 2 tablespoons cilantro
- 1/4 teaspoon garlic powder
- 1 teaspoon ancho chili powder
- salt and pepper
- 1 lime, juiced
How To Make mexican style corn
-
Step 1Heat butter or oil in a heavy skillet. Add corn and onion; cook until slightly browned.
-
Step 2Stir in cheese, sour cream and seasonings until evenly distributed and warmed.
-
Step 3Add lime juice before serving. Use lime wedges and a couple cilantro sprigs for garnish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes