We’re heading into the thick of summer, which means peak season for the most delectable corn. And so it is the perfect time to be making my version of Mexican street corn. I love Mexican street corn as is, but not keen on eating lots of mayonnaise or sour cream at home, which are often two ingredients used to make the dish. My version is a little bit lighter, using just corn, chile de arbol, lime, cilantro, and queso fresco. It’s refreshing, sweet, and a little bit spicy. Enjoy!
- 2 cups fresh or frozen corn (if using frozen, give it a rinse before to get rid of any ice crystals)
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 2 dried chiles de arbol, seeds removed, small diced (if you are sensitive to spice, add one to start)
- 1/2 a lime, juiced
- handful of cilantro, roughly chopped
- queso fresco, crumbled
1. Melt the olive oil and butter in a skillet over medium-high heat.
2. Add the corn and diced chiles, season with salt, and saute until the corn becomes slightly charred, stirring often. Remove from the heat.
3. Stir in the lime juice and allow the corn to cool. Once cooled, add the cilantro and top with crumbled queso fresco.