I'd love to introduce you to Rhubarb and Honey. Kimberly is the boss on this wonderful blog. Her pictures are amazing, and it was so hard to pick just one recipe!
I was making a Mexican feast, which is quite common around here, but with all new recipes. Kimberly had a Mexican side dish that was perfect. Mexican Street Corn! Now, you have to know that I've tried this corn before, and wasn't a fan. It was too messy, and too mayonnaise-y. But, do you know how brillant Kimberly is? She takes the corn off the cob, and serves it all mixed together. It was WONDERFUL! I seriously thought that I would be the only one to eat and like it, but you know what? EVERY family member, including the 3 kids, LOVED it! This recipe is a keeper!
Mexican Street Corn
1 pound frozen corn (defrosted before using- or cut the corn off of fresh cobs)
2 tablespoons butter
1/4 cup mayonnaise (I actually used sour cream. I liked the taste of it a lot better!)
1/2 cup grated cotija cheese (grated parmesan can be substituted)
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt to taste
1. Drain defrosted corn in colander; dry on papertowels, removing as much water as possible.
2. Heat large skillet over medium-high heat; add butter and melt.
3. Add corn to skillet; cook, stirring occasionally, approximately 10 minutes or until most of the kernels have browned.
4. In a large bowl, combine roasted corn, mayonnaise, cheese, and spices. Stir to combine.
NOTES: For creamier street corn, increase the mayo to 1/2 cup. Want to make it a bit spicier? Add a few dashes of cayenne pepper to taste.
**Thank you so much Kimberly for creating a dish that my entire family loved! You don't know how rare that really is!