There are many evenings during the summer when the last thing we want to do is prepare a hot meal.
Here’s my recipe for Mexican Street Corn that can be prepared in advance and can be served as a one-dish meal or with other entrees.
The recipe does require a little grill or stove time to prepare the corn but also calls for a variety of fresh vegetables (scallions, jalapeno or serrano peppers, garlic) and herbs (cilantro) that add freshness and flavor.
The biggest challenge you’ll face is preparing the corn. You’ll need about four ears and if you’re using a grill, the corn can be prepared with the husks on or with the husks removed. Cook over a medium heat for 10 to 15 minutes, and after the corn has cooled, cut the kernels from the stalk with a knife and proceed with the rest of the recipe.
If you’re using a stove to prepare the corn, cut the kernels from the stalks and char them in a large skillet. Heat avocado oil in the skillet until the oil is shimmering. After adding the kernels, season with salt, and cook without moving until the kernels are charred on one side. This should only take a couple of minutes. Toss and cook the kernels on the other side until they are sufficiently charred. Total cooking time should be 10 minutes or less. Transfer the kernels to a large bowl and finish the recipe.
Remember to taste and adjust the seasoning as you put the ingredients together. Your family or guests will love it!
