Vegetarian

Mexican Street Corn takes several minutes to prepare.

Mexican Street Corn takes several minutes to cook.

Mexican Street Corn makes 3 servings.

The ingredients for Mexican Street Corn are:

2 tablespoons vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons mayonnaise
2 ounces feta or cotija cheese, finely crumbled
1/2 cup finely sliced scallion greens
1/2 cup fresh cilantro leaves, finely chopped
1 jalape?o pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
1 tablespoon fresh juice from 1 lime
Chili powder or hot chili flakes, to taste

Here is how you make Mexican Street Corn:

Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.Add mayonnaise, cheese, scallions, cilantro, jalape?o, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.Serving Size: Three 1 cup servingsNumber of Servings: 3Recipe submitted by SparkPeople user STAYINCRUNCHY.

The nutritional information for Mexican Street Corn is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 367.3

• Total Fat: 24.6 g
• Cholesterol: 22.5 mg
• Sodium: 393.2 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 4.8 g
• Protein: 10.3 g