Best Street Corn Off The Cob Recipes

MEXICAN STREET CORN OFF THE COB

Mexican Street Corn off the Cob image

A much less messier way to have your favorite side dish! Mexican street corn off the cob tastes just as great as the 'on the cob' version!

Provided by Julie Chiou

Time 35m

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
4 ears of corn
2 tablespoons mayo
3 ounces cotija cheese (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)

Steps:

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!
Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
Mix to combine then divide evenly and serve!

Nutrition Facts : ServingSize 1 Serving, Calories 328 kcal, Carbohydrate 32 g, Protein 5 g, Fat 20 g, Fiber 2 g, Sugar 8 g

EASY OFF THE COB MEXICAN STREET CORN

Easy Off the Cob Mexican Street Corn image

This Easy Off the Cob Mexican Street Corn is packed with fresh flavors. This is the perfect side dish, that's a little easier to eat than the traditional street corn, and it's ready in 15 minutes!

Provided by Joanna

Categories All-Side Dish

Time 15m

Number Of Ingredients 10

Ingredients

2, 10 ounce bags of frozen corn, thawed and drained
1 tablespoon olive oil
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
Dash of cumin pepper
Salt and pepper, to taste
1/4 cup crumbled queso fresco
1/4 cup chopped fresh cilantro

Steps:

Heat a cast iron pan over medium high heat with olive oil.
Saute the corn, making sure to brown it up a bit to give that charred flavor that you get from grilling.
Once cooked, stir in the mayonnaise, sour cream, lime juice, chili powder, cumin, and salt and pepper.
Top with cheese and cilantro.

Nutrition Facts : Calories 171 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

MEXICAN STREET CORN OFF THE COB

Mexican Street Corn off the Cob image

Make and share this Mexican Street Corn off the Cob recipe from Food.com.

Provided by agileangus

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
4 -6 ears corn, shucked and kernels removed (3-4 cups)
2 tablespoons mayonnaise
3 ounces Cotija cheese, crumbled
1/2 teaspoon smoked paprika
1 green onion, stalk finely chopped
1 tablespoon freshly chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

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 to 15 minutes, or until exterior is charred/browned, stirring frequently.
Meanwhile, in a large bowl, mix mayo, Cotija, paprika, green onion, parsley, salt, and pepper.
Add corn to mayo mixture. Mix to combine.

Nutrition Facts : Calories 147.3, Fat 7.4, SaturatedFat 4.1, Cholesterol 20, Sodium 356.3, Carbohydrate 17.6, Fiber 2.1, Sugar 4.3, Protein 5.8

STREET CORN OFF THE COB

STREET CORN OFF THE COB image

Categories Side Corn Summer Grill/Barbecue

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 ears corn
olive oil
1oz (1/4c) crumbled cotija cheese (or feta)
2T low fat mayo
juice of one lime
fresh ground black pepper

Steps:

Shuck corn; brush lightly with olive oil and grill, turning, until browning. Strip kernels off ears into serving bowl. In separate bowl blend cheese and mayo into a paste; add pepper to taste. Add to corn in serving bowl; mix. Add juice of 1 lime (or more of less to taste).