With the exception of one favorite coffee mug, the entire contents of my kitchen have been in storage for the past year while my husband and I have been living with his parents. Soon, I hope, I will get to unwrap all my kitchenware, so valuable to me both for its utility and the memories it brings of times with family and friends.
I am already getting excited.
My heart has just fluttered thinking about unwrapping the collection of bright blue, orange, yellow and red bowls I most often use on “build-your-own burrito” nights. While I do love a good one-dish meal, it’s fun to pass around small, colorful bowls of roasted peppers, caramelized onions, shredded cheddar or queso fresco, beans, meat… you name it.
I know that I will now be adding one more dish to the mix, thanks to my sister-in-law, who got me thinking about making street corn. The traditional way to make street corn is, of course, on the cob, but this recipe transfers all that sweet corn goodness into a skillet so that the end product is easier to dish up. Now I just have to hope that bowl of street corn doesn’t end up too far away from me on the table. I plan to eat a whole lot of it.
Skillet Mexican Street Corn
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 6 1x
Ingredients
- 6 ears fresh, husked, cooked corn with kernels cut off cob (about 4–5 cups, or use 4–6 cups thawed frozen corn)
- 1 Tbsp vegetable oil
- 2 Tbsp Mexican crema or sour cream
- ¼ cup chopped shallots, thinly sliced
- 1 jalapeno pepper, seeded and stemmed, finely chopped (optional)
- ½ cup fresh cilantro leaves, finely chopped
- juice and zest of one medium lime
- 2 ounces crumbled queso fresco
- 1 tsp chili powder
- salt, to taste
Instructions
- Heat oil in a large skillet over medium high heat. Saute shallots until tender. Add corn but do not stir for 2-3 minutes. Let it char, then stir and let it char on the other side.
- Turn off heat and add remaining ingredients and stir to incorporate. Serve immediately or place in crockpot on keep warm setting.
