I haven't tried this but it sounded really good to me, especially when some good fresh corn on the cob is available.
Mexican Street Corn off the Cob
Serves 4. Recipe by Julie Wampler, tablefortwoblog.com
1 Tablespoon unsalted butter
4 ears of corn, shucked & kernels removed (about 3-4 cups depending on
how large your corn is)
2 Tablespoons mayonnaise
3 oz. cotija cheese [or feta], freshly grated or crumbled
1/2 teaspoon smoked paprika
1 green onion stalk, finely chopped
Handful of freshly of chopped parsley
Salt and pepper, to taste
1. 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!
2. Once charred/browned, place into a large bowl then mix in mayo, cotija or feta, paprika, green onion, parsley, salt and pepper. Mix to combine then divide evenly and serve!
Mexican Street Corn off the Cob
Serves 4. Recipe by Julie Wampler, tablefortwoblog.com
1 Tablespoon unsalted butter
4 ears of corn, shucked & kernels removed (about 3-4 cups depending on
how large your corn is)
2 Tablespoons mayonnaise
3 oz. cotija cheese [or feta], freshly grated or crumbled
1/2 teaspoon smoked paprika
1 green onion stalk, finely chopped
Handful of freshly of chopped parsley
Salt and pepper, to taste
1. 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!
2. Once charred/browned, place into a large bowl then mix in mayo, cotija or feta, paprika, green onion, parsley, salt and pepper. Mix to combine then divide evenly and serve!