Mexican Street Corn
Prep Time
15 minutes
Prep Notes
It's officially mid-August and the corn crop is still going strong! With every week's CSA share, we are up to our "ears" in the stuff! (Ha! See what I did there? I am the queen of bad puns.) We've had to be especially creative with our recipes to prevent falling into a grilled corn rut and this Ode to Mexican Street Corn has proven to be one of our favorites of the summer.
Admittedly, I've never had authentic Mexican Street Corn, but my mom replicated a tasty recipe and I fell immediately head over heels in love. I could probably eat it every.single.day, but - really- who needs all of that mayo and my system just can't handle the cheese. My heart says "YAY" and my gut says "NAY".
Instead, I offer you my lightened up version. All of the whole food flavor without anything to weigh it down (or leave your belly in distress). Enjoy!
Cooking Time
30 minutes (only if you're grilling the fresh corn)
Ingredients
3-4 cups corn (may use frozen, but for more flavor try 3 ears of fresh, grilled corn)
1 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice (add 1-2 tsp of zest for more POP!)
1 Tbsp jalapeno peppers (Make sure to keep the hands protected and don't touch your face! Please, learn from my mistakes)
1/3 cup chopped cilantro
2 Tbsp diced red onion
2 cloves minced garlic
1 tsp chili powder
Directions
Mix all ingredients into a medium sized bowl and enjoy!
Credit
Jennifer Flanagan, Holistic Peace, LLC