Real Recipes From Real Home Cooks ®

mexican style corn

★★★★★ 3
a recipe by
Carolyn Haas
Whitewater, WI

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.

★★★★★ 3
serves 2-3
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For mexican style corn

  • 1 Tbsp
    butter or olive oil
  • 1 Tbsp
    minced onion
  • 2 c
    corn - frozen or from an ear
  • 2 Tbsp
    sour cream or mexican cream
  • 1/2 c
    cotija cheese (or feta)
  • 2 Tbsp
  • 1/4 tsp
    garlic powder
  • 1 tsp
    ancho chili powder
  • salt and pepper
  • 1
    lime, juiced

How To Make mexican style corn

  • 1
    Heat butter or oil in a heavy skillet. Add corn and onion; cook until slightly browned.
  • 2
    Stir in cheese, sour cream and seasonings until evenly distributed and warmed.
  • 3
    Add lime juice before serving. Use lime wedges and a couple cilantro sprigs for garnish.

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