All of the flavors, a lot less mess.
I love summer and all of the local produce that it brings with it. Unfortunately, I’ve learned that for all of the excitement of my new urban setting, local produce is more difficult to acquire. There is a weekly farmers’ market within walking distance, but it’s held on Thursday afternoon. For about half of the summer, my schedule hasn’t aligned for me to attend. There are farms, but the nearest is 15 minutes away. Again, not horrible, but as I was used to a farm literally at the top of my street, that feels like so much more distant than it is.
Last weekend I put “Go to a farmstand” on my to-do list to make sure I got my hands on some fresh produce. The farm that is closest is on the smaller side, but it was filled with lots of fresh, local produce. In about 10 minutes we had corn, tomatoes, zucchini, cucumbers, apples, peaches, and peppers filling our basket. It was pure food happiness.
Since this was our first batch of fresh corn I was tempted just to give it a quick cook and eat it plain, but I had a vision in mind. We were going to spend a lazy Sunday focused on food. Big breakfast, a hearty round of snacks/tapas in the late afternoon, and homemade dessert to end the day. Thus, I decided to give a try at Mexican Corn Off the Cob.
I’ve had this street corn at a number of Mexican restaurants, but I do find it can be messy. Corn on the cob is messy enough, but when you add a layer of cheese and more, it’s a recipe for disaster. Taking the corn off the cob made for easier eating with lots of flavor.
Make a batch of this corn. Choose a couple other dishes to accompany it. Get your margaritas made. You’ve got a dinner that’ll be popular with many.
- 2 Tb. olive oil, divided
- ¼ cup diced red onion
- 3 ears corn
- Zest of ½ lime
- 1/2 tsp. chili powder
- 1 Tb. lime juice
- 2 Tb. Greek yogurt
- ¼ cup feta, crumbled & divided
- Heat large frying pan over medium heat; add 1 tablespoon oil.
- Saute red onion until tender; transfer to small bowl.
- Remove kernels from cob.
- Add remaining tablespoon oil to pan, then add corn.
- Saute corn for 2 minutes, stirring constantly.
- Return onions to pan, still stirring, for 30 seconds.
- Transfer corn to medium sized bowl, and add lime zest, chili powder, lime juice, yogurt, and 2 tablespoons feta,
- When serving, top each dish with remaining feta cheese.
- Be sure the bottom of your pan is coated with oil before adding corn. Due to its starch content, it will stick to the pan.
- I used feta because it was on hand. It can be replaced with cotija.