Deconstructed Mexican Street Corn

Remember that time I told you that you might get three posts in a week.  And then only got one? Blogging is hard these days.  I can’t even say I don’t have the time or energy.  I’m just lazy.  And I’d rather spend my evenings catching up reading about all of you than sharing my own boring daily haps.

We did manage to get out of the house on a week night (gasp!) with Edison to enjoy dinner with friends a couple weeks ago.  Having a kid that goes to bed at 7pm makes week night plans awfully challenging.  But, we made plans to be prepared – and though dinner didn’t start until 6:30, we managed!

It was so much fun to get out of the house and break up our routine a little bit.  Plus, Eddie got to meet three more of our friends!  I hadn’t seen them since before Eddie was born.  Yikes.  We literally had plans with two of them the week Eddie was born, but I wasn’t feeling so hot, so we canceled in hopes of doing it that weekend.  But then, Eddie had to go and be born on Friday and totally hijack our lives.  The nerve.

We then had plans with them to enjoy dinner in their new home a couple months ago and then Eddie had to go and get sick for like a month straight, so once again, we had to cancel.  I mean, the kid was literally shitting on people.  I can’t take my explosive baby into a new home!

But, we finally made it happen.  And it was so much fun.

In the spirit of Cinco de Mayo (since our dinner date was on May 5th!) we obviously had a Mexican themed evening.  As I was madly searching the interwebs for a stellar side dish to bring, I stumbled across this Mexican Street Corn recipe.  Yes, please.

I didn’t want the hassle of grilling corn, nor did I want to expect our gracious hosts to do it for me, so I decided I would just deconstruct it into a yummy side dish!

Deconstructed Mexican Street Corn - mwn

Deconstructed Mexican Street Corn

2 Tbs olive oil
4 c frozen yellow corn, thawed
2 cloves garlic, minced
1 jalapeño, seeded and minced
3 Tbs crumbled feta cheese, plus more for garnishing*
2 Tbs mayo
2 Tbs fresh chopped cilantro
1 1/2 tsp ancho or guajillo chili powder
Juice from two limes
1/4 tsp salt

Heat oil in a large skillet.  Add corn and stir occasionally until toasted.  Add garlic and remove from heat to cool.

In a bowl, combine the toasted corn mixture with remaining ingredients.  Garnish with feta cheese.

You can easily adjust the amount of cheese, mayo, cilantro, chili powder, lime juice, and salt to satisfy your taste buds.  Enjoy!

*You could use cotija, but I couldn’t find it for the life of me.  Feta was a great sub!

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 I think this would be a great dish to bring to any BBQ this summer.  Lots of flavor and it can be served at room temperature!

 

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4 comments

  1. Yum!! Nothing beats corn this time of year, and you know I’ll have no problem finding cotija in Austin. Thanks for sharing!

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  2. YES this looks amazing. I love Mexican and something about summertime makes me crave corn. If you’re interested, I’d love for you to share a post at the a blog link up I’m hosting today. All you need is a URL of a post you’d like to contribute. It’s a great way circle of bloggers!
    xoxo K
    http://peeledwellness.com

    Like

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