All of the flavors, a lot less mess.
A week and a half ago we had a family dinner at the farm. My daughter brought her version of Mexican corn off the cob. It was creamy and delicious, definitely more indulgent than mine. However, it reminded me of this recipe, which now will be on a weeknight menu in the near future while local corn is available!
The original Mexican corn off the cob post from August 2017
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 on Thursday afternoons. 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 so much more distant than it is.
Farm fresh produce!
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 has 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.
Delicious, non-messy snacks
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 Mexican corn off the cob. Choose a couple other dishes to accompany it. Get your margaritas made. You’ve got a dinner that’ll be popular with many.
Mexican Corn Off the Cob
Ingredients
- 3 ears corn
- 1 lime
- 2 tablespoons olive oil divided
- 1/4 cup diced red onion
- 1/2 teaspoon chili powder
- 2 tablespoons Greek yogurt
- 1/4 cup crumbled feta
Instructions
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Remove kernels from cob; discard cobs and set kernels aside.
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Zest 1/2 of lime, place in medium-sized bowl.
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Cut lime in half, and juice, adding to the bowl with zest.
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Heat large frying pan over medium heat, add 1 tablespoon olive oil.
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Add onion to frying pan, and saute for 3 minutes.
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Push onion to the side, add remaining tablespoon of olive oil.
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Add corn kernels to onion, and saute for an additional 2 minutes, stirring constantly.
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Transfer corn and onion mixture to the lime bowl.
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Add chili powder, yogurt, and 2 tablespoons feta; stir well to combine.
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Divide among 4 serving bowls, if serving as a side.
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Top with remaining feta.
