Mexican Street Corn Off The Cob Recipe

Name: Del Pez Riverfronts Mexican Street Corn Off The Cob Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups Corn kernels (fresh or frozen); 1 cup Mayonnaise; 2 tbs Chipotle peppers in adobo sauce; 2 tbs Lime juice; 1 cup Queso blanco (crumbled); 1 tsp Chile piquin; 0.25 cup Cilantro (chopped, for garnish); to taste Salt

Inspired by Del Pez Riverfront

Time30m

Serves4

Chipotle aioli, queso blanco, chile piquin

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Ingredients

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Method

Preparation Steps

Prepare the Chipotle Aioli

In a bowl, mix the mayonnaise, chipotle peppers, lime juice, and a pinch of salt. Adjust seasoning to taste.

Cook the Corn

If using fresh corn, boil or grill the corn on the cob until tender. Once cooked, carefully cut the kernels off the cob. If using frozen corn, sauté in a skillet over medium heat until heated through and slightly caramelized.

Combine Ingredients

In a large bowl, combine the corn kernels with the chipotle aioli. Mix well to ensure all the corn is coated.

Serve

Transfer the corn mixture to a serving dish. Top with crumbled queso blanco, a sprinkle of chile piquin, and garnish with chopped cilantro. Serve warm.

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