Tijuana Street Corn

From

Courtesy Photo

“In Tijuana, we loved serving this local corn side dish along with our meals.” — Tim Kilcoyne

2 Tbsp. unsalted butter
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
1 Tbsp. kosher salt
2 Tbsp. mayonnaise
2 oz. Parmesan or cotija cheese, crumbled
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1-2 medium cloves garlic, pressed or minced
1 Tbsp. fresh lime juice
1 tsp. Tajín seasoning

Heat butter in a large pot over medium heat. Add corn kernels and season with salt to taste. Stir for about 2 minutes just to let the corn steam, then taste and adjust salt seasoning.
Stir for another 2 minutes. Transfer to a large bowl.
Add mayonnaise, cheese, cilantro, jalapeño, garlic, lime juice and Tajín and toss to combine.
Taste and adjust seasoning with salt and more Tajín to taste. Serve immediately.

 

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