Mexican Street Corn Off The Cob

Mexican Street Corn Off The Cob


Ingredients:
4 ears of corn, shucked and kernels removed (about 3-4 cups depending on how large your corn is)
3 ounces cotija cheese, freshly grated or crumbled
1/2 teaspoon smoked paprika
2 tablespoons mayo
1 tablespoon unsalted butter
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Instructions:
  • First step is In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
  • And then, Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
  • And then, visit for full instruction : https://www.tablefortwoblog.com/mexican-street-corn-off-the-cob/



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