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Deconstructed Mexican Style Corn
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Deconstructed Mexican Style Corn

The dish is absolutely delicious. 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.
Course Side
Cuisine Mexican
Keyword corn, Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 408kcal

Ingredients

  • 6 ears corn or about 4 cups of kernels
  • ½ red onion minced
  • 1 tablespoon vegetable oil
  • ¾ cup cotija cheese crumbled, divided (I substituted feta)
  • ¾ cup mayonnaise
  • 1 teaspoon chipotle powder divided
  • Kosher salt
  • 2 tablespoons cilantro chopped
  • 2 limes zested

Instructions

  • 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.

Nutrition

Calories: 408kcal | Carbohydrates: 7g | Protein: 5g | Fat: 41g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 590mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 11mg | Calcium: 158mg | Iron: 1mg