Description
A creamy, scoopable version of Mexican street corn topped with zesty pickled red onions and fresh cilantro.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup Cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
- 1/2 small red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Instructions
- Combine sliced red onion, apple cider vinegar, sugar, and a pinch of salt in a bowl. Let sit for 20 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Add corn to the skillet and cook undisturbed for 3 minutes until charred and golden.
- Add minced garlic to the center of the pan and sauté for 60 seconds until fragrant.
- Remove the skillet from heat. Stir in mayonnaise and sour cream until smooth.
- Mix in lime juice, chili powder, and half of the crumbled Cotija cheese.
- Fold in chopped cilantro gently.
- Transfer to a bowl and top with drained pickled onions and the remaining Cotija cheese.