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Mexican Street Corn on the Stove
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Brief Description
Enjoy the flavors of Mexican street corn without having to cut the corn off the grilled cob, making a faster dish.
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Main Ingredient
corn
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Category: Side dishes
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Cuisine: American
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Prep Time: 5 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Apr 10, 2019
Number of Servings:
Ingredients:
- 16 ounces - canned or frozen corn (or from 3-4 ears of corn)
- 2 tablespoons - butter
- 4 tablespoons - Mexican crema or sour cream
- 1/2 teaspoons - chili powder or more, to taste
- 4 dashes - hot pepper sauce or more, to taste
- 3 ounces - Cotija (or feta) cheese crumbled
- - diced jalapeno peppers or minced cilantro optional add-ins
Directions:
Simmer the corn in just enough water to cover along with some salt and pepper and a little bit of butter; cook for 10 minutes until cooked through. Drain off excess liquid.
Stir in the butter, sour cream, and chili powder. Add more to taste as needed. Add pepper sauce and stir; sprinkle with Cotija cheese (and jalapenos and cilantro, if using) just before serving.
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