I really really love Mexican corn, but let’s
be honest, Cinco de Mayo is in the month of Mayo and corn on the cob is not
cost effective, or in season, so don’t do that.
Buy two bags of frozen corn, trust me on the volume you’re gonna want
all that. Keep in mind this recipe is
one of those that you can alter to suit your own tastes or what you have on
hand, it’s street food, it’s supposed to be fun!
Ingredients
2, 14 oz.
bags frozen corn
2 jalapenos,
seeded and chopped
2 tbsp.
olive oil
Tajin (Or
chili powder and lime juice)
Greek yogurt
or Mexican crema or Sour Cream
Cotija
Cheese or Parmesan cheese
Salt
Cilantro,
chopped (optional)
Instructions
Pre-heat
oven to 400 degrees.
Defrost
corn, spread it out on a baking sheet.
Add jalapenos and olive oil and toss to combine. Season with salt. Roast in the oven for 20 minutes, use a
spatula to mix the corn around and spread it back out. Roast until corn begins to brown. Remove from the oven and sprinkle with Tajin
or chili powder and lime juice, stir to coat.
Use as much or as little as you wish.
To serve put
the corn in a shallow bowl. Sprinkle
with copious amounts of Cotija cheese.
Put the Greek yogurt, or sour cream or Mexican crema in a small Ziploc
bag and snip a corner and drizzle the corn and Cotija with it. You can cut up some cilantro and sprinkle it
on top as well, except for me cilantro tastes like soap (did you know that’s an
enzyme thing?!).
This would also be great for a large
gathering as it is something you can put in a large serving bowl with a bunch
of little bowls where everyone can dress it up however they want. Think, little bowl of Cotija, container of
Tagin, limes, Chili powder, Crema, Greek Yogurt or even mayo! If you don’t have Cotija or cannot get it
easily, parmesan cheese is a great substitute! I served this on my Cinco de Mayo menu with Green Chili Dorito Chicken, Cauliflower rice with black beans and a sprinkle of Cotija, when in Mexico City! Ole!
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