Deconstructed Mexican Style Corn

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.
deconstructed-mexican-style-cornMayonnaise 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.

Deconstructed Mexican Style Corn
Recipe type: Side
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 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
  1. 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.
  2. 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.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Add the onions and saute for 5 minutes.
  5. Add the corn and saute for another 5 minutes.
  6. 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.
  7. Serve sprinkled with the remaining cheese and chipotle chile powder, along with the chopped cilantro.


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