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Sunday, September 22, 2013

Mexican Street Corn

Jeremy and I went out to dinner at a restaurant in Salt Lake called the Copper Onion.  They had a corn dish there that literally had us licking the plate after.  This recipe is as close as I could get at home and we love it.  I got it from a web site Closet Cooking and I changed it only slightly as to how I cook it.

Mexican Corn Salad

2 Tbsp Butter
3 cups corn, cut from the cob or frozen
1 jalapeno, seeded and finely diced
3 Tbsp mayonnaise
1 clove garlic, chopped
2 green onions, slices
1 Tbsp cilantro chopped
Juice of 1 lime
2 Tbsp cotija cheese crumbled
1 tsp chili powder

Melt the butter in a heavy skillet over medium-high heat.
Add the corn and stir it around well and then let it sit without stirring until the corn is slightly charred.  Mix it up, and let it sit to char again.  It takes 6-10 minutes each time.
Add the jalapeno and saute over high heat, then remove from heat.
Add all the other ingredients and stir together.