Jessica’s Street Corn
Source of Recipe
My daughter, Jessica
Absolutely wonderful side dish. Jessica served this with enchiladas and black beans.
List of Ingredients
3 T. bacon grease
7 ears corn, shucked and rinsed, cut off cob
1 can of chopped chiles verde
3 T. Duke's mayo
6 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1 teaspoon chili powder, or more, to taste or hot sauce
1 clove garlic, pressed
Juice of 2 limes and zest of one
Salt and pepper to taste
2 t. butter
Sauté garlic in bacon grease over medium heat until golden. Add corn with a sprinkling of salt and pepper. Occasionally stirring, heat for 8-10 minutes—a slight char is what you’re looking for. Do not let it burn! Add in chiles, stirring, and let the temperature come back up. Remove from heat.
While it cools, combine remaining ingredients in a bowl. Taste to see if it’s the flavor you like —you may need to add more cheese or more lime. Add corn into bowl and mix until thoroughly combined. Taste—you may need to add more cheese (I did!) Once in serving dish, sprinkle additional cheese and squeeze a little lime over top. Serve warm or cold, as a side dish or with chips.