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Mexican Street Corn

June 1, 2015 by myrecipeconfessions

Mexican, Corn, Recipe

Mexican Street Corn. I love Mexican food and this is one of the best recipes you will find! It is a great vegetarian and gluten-free recipe that will please everybody. It is an amazing side dish to serve along your favorite Mexican entrée!

I have seen recipes for Mexican Street Corn popping up all over Pinterest. I love Mexican food and corn so I had to give it a try. I asked my brother who lived in Mexico for two years if he had ever tasted it. He said he loves the stuff and offered to be a taste tester.

Mexican Street Corn. I love Mexican food and this is one of the best recipes you will find! It is a great vegetarian and gluten-free recipe that will please everybody. It is an amazing side dish to serve along your favorite Mexican entrée!

After playing around in the kitchen for a while, this is the recipe I came up with. My brother loved it and said it taste just like the stuff he had in Mexico. I am in love with it too! I like that it is different then the traditional beans and rice as a side. If you have never tried Mexican Street Corn, give it a try. I have a feeling that you are going to love it.

With love from my kitchen to yours,

Carrie

Mexican Street Corn. I love Mexican food and this is one of the best recipes you will find! It is a great vegetarian and gluten-free recipe that will please everybody. It is an amazing side dish to serve along your favorite Mexican entrée!

Mexican Street Corn

6 ears of corn or 24 oz. of sweet frozen corn

1/2 cup of green onions, diced

1/2 tsp. of garlic, minced

2 tbsp. of olive oil

1 (4 oz) of  chopped green chilies or jalapeno

1 cup of grape tomatoes, sliced

1/3 cup of cilantro, chopped

1 tsp. smoked paprika

1/2 tsp. of chili powder

1 tbsp. of mayo

1 tbsp. of sour cream

1/2 cup of Cojita cheese, crumbled

Instruction

1. Heat the olive oil in a large skillet over high heat. Add the onions, garlic, corn,and green chilies. Saute the vegetables until they are tender and they start to brown, about 5 minutes. Remove  the pan from the heat and allow to cool for a minute.

2. In a small bowl, mix the cilantro, seasonings, mayo, sour cream, and cheese together. Fold the cheese mixture and  grape tomatoes into the corn. Serve immediately.

 

Here are a few other recipes that you might enjoy.

Mexican-Rice-

Mexican Rice

 

Creamy Avocado Salsa Recipe

Creamy Avocado Salsa

 

Creamy-Spanish-Flan

Creamy Spanish Flan

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Comments

  1. Sandra Fitzell says

    June 1, 2015 at 11:55 am

    Carrie,

    LOVED your Mexican Rice recipe and am anxious to try this. The pictures show what looks like sliced cherry tomatoes throughout the dish. Is that just a garnish suggestion or should the tomatoes be part of the ingredients/directions–don’t see them listed.

    Thanks for all the great recipes and pictures!

    Sandy

    • myrecipeconfessions says

      June 2, 2015 at 8:39 am

      Sandra,
      I am so glad that you enjoyed the Mexican Rice. It is still one of my favorites! I fold the grape tomatoes into the corn at the end. I just changed the recipe so that it has it in the instructions. Thanks for bringing that to my attention.
      ~Carrie

      • Sandra Fitzell says

        June 2, 2015 at 9:39 am

        Thanks so much for clarifying that!
        Sandy

        • myrecipeconfessions says

          June 2, 2015 at 2:41 pm

          You betcha!

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