Mexican Street Corn Recipe

  • Ready in: 15 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 5 minutes
  • By:
  • Servings: 4 + leftover servings

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ingredients

  • 1 (16 ounce) package frozen whole kernel corn, thawed, well drained
  • 1 tablespoon vegetable oil
  • ½-1 packet (1-2 tablespoons) Simply Salsa Mix
  • ⅔ cup crumbled queso fresco cheese
  • 1/3 cup mayonnaise
  • ¼ cup chopped fresh cilantro

cooking methods

  • Stovetop

directions

  1. Place corn in a clean kitchen towel or paper towels and dry thoroughly.
  2. In large skillet, heat oil over high heat. Add corn and Simply Salsa Mix. Sauté until corn is lightly browned, about 5 minutes.
  3. Remove from heat. Stir in remaining ingredients to combine. Salt and pepper as desired.
Makes 4 servings + 2 leftover servings.

For remix Chicken Taco Quinoa Bowls recipe: Place ½ cup leftover corn in a storage container.

Refrigerate up to 1 day.

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