Mexican Street Corn

Name: Mexican Street Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 tablespoon canola oil; 2 tbs butter; 1 can corn, drained; 2 tablespoon chopped fresh cilantro; ½ medium red onion, finely diced; ¼ cup mayonaise; ½ cup grated parmesan cheese; juice and zest of 1 lime; 1 teaspoon chili powder; 1 teaspoon finely chopped green bell pepper

2 steps

Prep:10minCook:10min

Updated at: Tue, 08 Apr 2025 01:39:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories191.8 kcal (10%)

Total Fat15.9 g (23%)

Carbs9.9 g (4%)

Sugars3 g (3%)

Protein4.5 g (9%)

Sodium269.7 mg (13%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespooncanola oil

2 Tbsbutter

1can corn

drained

2 tablespoonfresh cilantro

chopped

0.5red onion

medium, finely diced

¼ cupmayonaise

½ cupgrated parmesan cheese

1lime

juice and zest of

1 teaspoonchili powder

1 teaspoongreen bell pepper

finely chopped

Instructions

Step 1

In a large frying pan, heat butter and oil over medium high heat. Add thawed corn in an even layer and cook, undisturbed for 6-7 minutes, or until edges begin to brown. Stir and cook another 2 minutes, or until corn is mostly browned. Remove from heat and allow to cool slightly.

Step 2

While corn cools, add chopped onion, cilantro, mayo, lime juice and zest, parmesan, bell pepper and chili powder to a medium mixing bowl. When corn is cooled a bit (a little more than room temp), add to mixing bowl and toss to combine. Serve immediately. This salad is best served at room temperature, but can be made in advance and refrigerated. Just remove from fridge about 30 minutes before serving.