Creamy Chili-Lime Corn

This is my spin on the Mexican classic street corn. This is the recipe I gravitate toward when I am making some of my Mexican dishes. It is simple, flavorful, and it goes well with any Mexican or Mexican-inspired dish.

Now, these flavors differ slightly from street corn, but you still get that delicious street corn flair. So let me share with you how I make this wonderful side dish.

INGREDIENTS:

3-4 C. Corn ( fresh, Frozen-thawed, or canned- drained and rinsed)
2-3 Tbsp. Mayo
1/4-1/2 C. Shredded Cheddar Cheese
1/2-1 Tsp. Chili Powder
1/2 Tsp. Elote Seasoning (optional)
1/2 Tsp. Garlic Powder
1/4 Tsp. Cumin Powder
Salt and pepper – to taste
Juice of 1/2 Lemon
1-2 Jalapenos – seeded and diced small (*See notes)
1 Tbsp. Butter
1/3 C. Cheddar Cheese – grated (For topping)

DIRECTIONS:

1. In a large skillet over medium heat, add the butter, jalapenos, and the corn. Spread the corn out evenly and allow to cook for 3 to 4 minutes before stirring. This is to get a nice “char” on the corn. You don’t want to burn it, but you do want those dark spots to form on the corn. Keep doing this until you get the desired char on the corn. It should take about 10 minutes or so. Remove from heat and allow to cool for 5 minutes.
2. To the corn, add the mayo, 1/4-1/2 cup of cheddar cheese, chili powder, elote seasonings, garlic powder, cumin, salt, pepper, and lemon juice. Mix well. Taste and adjust seasoning to taste.
3. Spoon the mixture into a serving bowl and top with the remaining cheese.
4. Serve warm.

NOTES:

• I use cheddar cheese for this recipe because some Mexican-style cheeses are pretty hard to find here. If you want to swap the cheddar for a tasty Mexican-style cheese, you most certainly can. You can adjust the amount of cheese in this recipe. I tend to go somewhere between the measurements I added in the recipe.
• I also sometimes swap out the Jalapenos for “tamed- hot” pickled Jalapenos. This just depends on which I have on hand at the time when I make it. I always have some form of pickled jalapeños on hand.
• I add the elote seasoning because I like the extra twinge of heat it gives. This is completely optional.
• This reheats well.