Now, if it was summer I certainly would’ve made this deconstructed Mexican style corn using fresh corn-on-the-cob. But, sadly, it’s not summer. So I had to go with Plan B: use up some of the fantastic sweet corn I put up for winter. I didn’t char the corn, which really is a must to make this authentic street-style, but that’s ok. The dish is absolutely delicious none-the-less. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn.
Mayonnaise in corn may seem odd, but it makes the corn wonderfully creamy, but with a little tang that you wouldn’t get with something like cream. Every bite has that bit of tang. It’s refreshing and different.
Also try my slow cooker chili cheese corn.
Deconstructed Mexican Style Corn
- 6 ears corn or about 4 cups of kernels
- 1/2 red onion minced
- 1 tablespoon vegetable oil
- 3/4 cup crumbled cotija cheese divided (I substituted feta)
- 3/4 cup mayonnaise
- 1 teaspoon chipotle chile powder divided
- Kosher salt
- 2 tablespoons fresh cilantro chopped
- 2 limes zested
- If you are using corn-on-the-cob, roast the corn on a grill or under the broiler. Let cool and then cut the kernels from the cobs.
- If you are using corn kernels, you can roast them first on a sheet pan under the broiler, but keep an eye on them so they do not burn. Stir occasionally.
- Heat the oil in a large skillet over medium-high heat.
- Add the onions and saute for 5 minutes.
- Add the corn and saute for another 5 minutes.
- Reduce heat to low and stir in half of the cheese, the mayonnaise and 1/2 teaspoon of chipotle chile powder. Season with salt to taste.
- Serve sprinkled with the remaining cheese and chipotle chile powder, along with the chopped cilantro.