Mexican Street Corn
Charred corn kernels with fresh crunchy veggies and herbs, greek yogurt crema and cotija cheese. This sweet, spicy and zesty recipe is perfect for summer time just as salad, side, with chips or on tacos! It is a party pleaser!
Servings: 8
Ingredients
- 4 cups Frozen Corn Kernels fresh kernels are fine too
- 1 Small Sweet Onion
- 1 Small Green Bell Pepper
- 1 Small Yellow or Orange Bell Pepper
- 1 Small Green Red Pepper
- 3 Scallions
- ½ bunch Cilantro
- 1 Serrano Pepper
- 2 cloves Minced Garlic
- 2 Lime
- 1 cup Greek Yogurt
- ½ cup Taco Seasoning
- 1 tsp Salt
- 1 cup Cotija Cheese
Instructions
Prepare cork kernels
- For this recipe you can use any form of kernels. I used frozen corn kernel. Though you can use fresh kernel or even a whole fresh corn.
- For frozen corn, wash the kernels with warm water. I like to use pretty warn almost hot water so it thaws completely. Once the frozen kernel reaches room temperature state, drain the water out completely.
- Start cooking them on high flame in a pan or best thing to use is a grill to char them. Once they are charred keep them aside to cool it down.
- For whole fresh corn, char them on the grill. Let it cool down and take the kernels off the corn.
Prepare other veggies
- Cut onion, peppers, scallions and cilantro very finely. Chop serrano pepper along with 2 cloves of garlic in a chopper or a food processor.
- Mix all cut veggies, charred corn kernels, chopped serrano pepper and garlic together.
Prepare Greek Yogurt Crema
- Bland 1 cup greek yogurt, ½ cup taco seasoning, juice of 2 limes and 1 tsp salt in a blander.
- Add greek yogurt crema to the veggie mix. Also add 1 cup of cotija cheese and mix it very well.
Serving!
- Server it cold as a salad, with chips, on tacos, on taco salad or on a bed of lettuce as a lettuce wrap with some fresh avocados!