One of my favorite Mexican sides is street corn. There’s something about cheesy grilled corn on the cob that gets my mouth watering. So for Taco Tuesday a few months ago, I was determined to make an easier alternative. It was too cold to grill, so that wasn’t an option. Instead, I was inspired by a Mexican Street Corn Nachos recipe and Mexican Street Corn Salad recipe I found on Pinterest. I mixed tips from both to create my own cheesy corn dish. I’ve tried out the recipe a few different ways so I’ve included options for the original super creamy version as well as the lower-fat alternative. They’re both delicious so it really depends on your preference.

I’ll be trying out new recipes today if you want to follow along on Insta Stories! I’m excited to cook up some new dishes then have a major feast while watching the season finale of The Affair. I really hope Allison and Noah don’t get back together. He gives me such the creeps. Is anyone else obsessed with the show?

Mexican Street Corn Side Dish

Ingredients

• 4 ears of corn
• 1/4 cup of chopped jalepeño (approximately 3 peppers)
• 1/4 cup chopped cilantro
• 1/3 cup finely chopped green onion (approximately 4 onions)
• 4 limes
• chili powder
• 2 tbsp vegetable oil
• 3/4 cup mixture of feta and goat cheese (use low-fat cheeses for a healthier alternative)
• 2 tbsp of mayonnaise or greek yogurt (the mayo makes it creamier but the yogurt is my healthier preference)

Directions

• Remove kernels from corn
• Heat vegetable oil over high heat
• Cook corn for 6 minutes, stirring about every 2 minutes
• Reduce to low heat and add in onions to corn mixture for about 2 minutes
• Once kernels are slightly charred, add in a dash of lime juice and stir for 1 minute
• Transfer mixture to a large bowl
• Stir in jalepeños and cilantro, leaving some for garnish
• Stir in cheese and mayo or yogurt
• Sprinkle with cayenne pepper and add cilantro for garnish

Tips

• If you’re not a fan of too much spice, I recommend removing the seeds from the jalepeño peppers before cutting them up. You can also skip the cayenne pepper and just put it on the table for anyone who wants an extra kick.
• The traditional recipe calls for cojita cheese. If you can find it at your market then more power to you! But I find the mix of feta and goat cheese to be a deliciously creamy mix.
• The hot corn makes a fabulous side-dish but if you have leftovers, try eating them cold as a snack the next day.

If you try out this recipe I’d love to hear what you think! I’ll be bringing you the tacos recipe I paired it with next week so stay tuned!

Plates: Pottery Barn
Rings: Gorjana and Catherine Weitzman
Bracelet: Gorjana