What To Know
- Whether you’re a seasoned home cook or a kitchen novice, follow these steps to elevate your canned corn experience to the next level.
- Discover the secrets to boiling corn on the cob for a tender and flavorful result.
- The Mexican street corn can be stored in an airtight container in the refrigerator for up to 3 days.
Craving the irresistible flavors of Mexican street corn without the hassle of fresh cobs? Look no further! This detailed guide will empower you with the secrets to making authentic Mexican street corn using canned corn. Whether you’re a seasoned home cook or a kitchen novice, follow these steps to elevate your canned corn experience to the next level.
Ingredients You’ll Need:
- 1 (15-ounce) can of corn, drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled Cotija cheese
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges, for garnish
Step-by-Step Instructions:
1. Prepare the Corn
Drain the canned corn and pat it dry with paper towels to remove excess moisture. This will help the seasonings adhere better.
2. Mix the Seasonings
In a small bowl, combine the chili powder, cumin, garlic powder, salt, and black pepper. Mix well to create a flavorful blend.
3. Create the Creamy Sauce
In a separate bowl, whisk together the mayonnaise and sour cream until smooth.
4. Combine the Ingredients
Add the drained corn to the creamy sauce and stir to coat. Sprinkle the seasoning blend over the corn and mix thoroughly.
5. Top with Cheese and Cilantro
Sprinkle the crumbled Cotija cheese and chopped cilantro over the corn mixture.
6. Garnish with Lime Wedges
Cut a few lime wedges and place them on the side for garnishing.
7. Serve and Enjoy
Serve the Mexican street corn immediately with lime wedges for a refreshing squeeze of citrus.
Tips for the Perfect Mexican Street Corn:
- Use high-quality canned corn for the best flavor and texture.
- If you don’t have Cotija cheese, you can substitute Parmesan or feta cheese.
- For an extra kick of heat, add a pinch of cayenne pepper to the seasoning blend.
- If the mixture seems too thick, add a splash of milk or water to thin it out.
- Serve the Mexican street corn with your favorite toppings, such as salsa, guacamole, or pico de gallo.
Variations:
- Grilled Mexican Street Corn: Grill the corn cobs before adding the toppings for a smoky flavor.
- Baked Mexican Street Corn: Spread the corn mixture on a baking sheet and bake at 350°F for 15-20 minutes, or until heated through.
- Vegan Mexican Street Corn: Use plant-based mayonnaise and sour cream for a vegan-friendly version.
The Ultimate Guide to Corn on the Cob:
- How to Grill Corn on the Cob: Master the art of grilling perfect corn on the cob with our comprehensive guide.
- How to Boil Corn on the Cob: Discover the secrets to boiling corn on the cob for a tender and flavorful result.
- How to Roast Corn on the Cob: Elevate your corn on the cob experience with our step-by-step guide to roasting.
Frequently Asked Questions:
Q: Can I use fresh corn instead of canned corn?
A: Yes, you can. Simply husk and boil the fresh corn until tender before following the same steps as outlined above.
Q: How long will the Mexican street corn keep?
A: The Mexican street corn can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I make the Mexican street corn ahead of time?
A: Yes, you can prepare the Mexican street corn up to 2 hours ahead of time. Simply store it in the refrigerator and bring it to room temperature before serving.
