So I found these to recipes on Pintrest for Mexican street corn and elotes, so I do what I do best I read them over saw what ingredients I had on hand and made my own recipe up! So here goes, below is the original links.
- 2 ears of corn, husked
- Jalapeno (washed, seeds taken out, and finely chopped)
- Cilantro (washed, stems taken off, and chopped)
- Parmesan Cheese (handful)
- Mayonnaise (couple spoonfuls, it doesn’t take much so just a little at a time)
- Lime Juice (to taste)
- Chili powder (to taste, a couple sprinkles)
- Salt and pepper (to taste)
Take the corn and rub butter on all sides and put in oven. Broil until slightly charred about 5 minutes or so on each side. Set corn aside until it’s cool enough to handle.
When corn is cool enough to handle, take a knife and cut the kernels off the cob. Put corn in a medium size bowl, add cilantro, jalapeno, Parmesan cheese, mayonnaise, lime juice, chili powder, salt, and pepper. Either serve immediately or put in refrigerator till time to serve. I like to eat with chips, On the Border chips are my favorite! Enjoy!!!
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