Mexican street corn from Cravings - Recipes for All the Food You Want to Eat (page 167) by Chrissy Teigen and Adeena Sussman

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Notes about this recipe

  • averythingcooks on June 04, 2020

    I also took the "kernels off the cob" approach. I sauteed the corn kernels in butter and oil with minced red & orange peppers, red onion and garlic. I mixed up a mash of mayo, parm, feta and cayenne. Stirred together ....it was a delicious side for a grilled pork tenderloin. Oh yeah.....make again !!

  • kayanelson on September 26, 2019

    I cut the kernels off the corn but seasoned as the recipe says. Last time I added a combo of Mexican cheeses for the cheese and it was the best ever.

  • khopkins1012 on May 14, 2017

    Instead of sautéing the entire cobs, I cut the kernels off. Heated my cast iron to medium high and charred the kernels. I waited to stir until whatever kernels were on the bottom had charred. Kernels popping straight out of the pan is good sign. I followed the ingredients and all other directions. This was a savory side dish to the Chipotle-honey chicken with mango-avocado salsa (pg. 213).

  • texannewyorker on September 25, 2016

    This is your classic Mexican street corn, only an indoor method for making it. Which I definitely appreciate. Being totally honest, it's not quite as good as the usual grilled version. But, grilling isn't feasible for everyone all the time (myself very much included!) so I'm quite grateful to have a recipe for indoor Mexican street corn. It's VERY tasty.

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