Easy Mexican Street Corn

This easy Mexican street corn doesn’t really resemble what you might eat on a vacation to Mexico, but it’s delicious and so easy-made in the microwave!

I totally fail at side dishes. I’m always like, “Oh, we should eat a salad every night! Salads are easy!” and then I forget, or I remember halfway through cooking a casserole that I was planning to serve some potatoes or broccoli or whatever with it. We have a tendency to eat more one-pot kinds of meals (soups, rice dishes, etc.) rather than a “meat and three” or whatever type of meal, and honestly I sometimes wonder how people juggle six different things going on in their kitchen. If I was going to serve a bunch of side dishes (and some people do indeed serve multiples) I’d have to prep everything the night before in order to not be running around sweating and piling dishes over the top of my sink (well, that would probably happen anyway).


Occasionally, though, I do remember. And sometimes the side dishes are as simple as this easy Mexican street corn. No one throw any stones at me; I know that this doesn’t really resemble the Mexican street corn that you might actually eat on a vacation to Mexico. However, it does contain some traditional components of that dish: mayonnaise (instead of the butter that we like to slather on our corn in these parts), cheese, chili powder, and cilantro (though those of you who have that genetic aversion that makes cilantro taste like bleach or soap or whatever can certainly feel free to leave it off).


Philip and I both hate eating corn straight off of the cob (I blame my distaste for corn on the cob on my overbite, but I also hate getting corn stuck in my teeth) so we shave it right off. Throw the ingredients all into a bowl and stir. That easy. Did I mention that the corn is cooked in the microwave? I’ve been seeing the microwave-in-the-husk method a lot (presumably because corn is in season right now) and it’s a super-simple way to cook corn without the annoyance or the guesswork of boiling, the heat of grilling, and the need to dirty a pan to roast the corn in the oven. The husks slip off easily, and though I love to use a bundt pan for shaving the corn off, you can get the job done in a wide bowl using a careful grip on your knife.

This easy Mexican street corn is so quick and simple – there are no excuses not to make it!

What’s your favorite easy side dish?

Mary

Yield: 4 servings

Easy Mexican Street Corn

10 minPrep Time:

5 minCook Time:

15 minTotal Time:

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Ingredients

• 4 ears corn, in their husks
• ¼ cup mayonnaise
• ½ cup grated parmesan cheese or crumbled queso fresco
• juice of 1 lime
• 1 teaspoon chili powder
• dash cayenne pepper
• 2 tablespoons chopped cilantro
• salt, to taste

Instructions

1. Microwave the corn, in its husks, for 5 minutes (if you are halving the recipe, microwave for two minutes). Set the corn aside to cool for about ten minutes.
2. Remove the husks from the corn. Using a sharp knife, shave the kernels off of the ears (I like to place the end of the cob into the center of a bundt pan so that the kernels fall into the pan).
3. Place the corn kernels in a bowl. Stir in the remaining ingredients. Adjust salt to taste. Serve immediately.

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