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.
- 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.