Happy Cinco De Mayo and if you are like me and won’t be fighting the crowd and heading to your favorite Mexican spot – you’ll be home making your own Mexican feast.
A few months ago I ate Publico here in Columbia for the first time and one of the sides was Mexican corn – it was so good, ever since then I’ve been looking for something just as good. So I googled ‘Mexican corn drip’, just because corn on the cob is such a mess something and isn’t attractive to eat.
You will see that I was very lazy and decided to use concentrated lime juice and stir in paste Cilantro (don’t judge) – it all works the same!
- 2 tablespoons unsalted butter
- 4 cups corn kernels, frozen, canned or roasted
- 1 jalapeño, seeded and diced (optional)
- 3 tablespoons mayonnaise
- 2 tablespoons crumbled cotija cheese (or Feta)**
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon chili powder
- 1 clove garlic, pressed (or garlic powder)
- Juice of 1 lime
Melt butter in a large skillet over medium-high heat. Add corn kernels and jalapeño, and cook, stirring occasionally until cooked through and slightly charred, about 8-10 minutes.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
**FYI – Cotija cheese is hard to find, so try Whole Foods or Trader Joe’s.
Hope you enjoy!