Mexican Street Corn

Ole’ With late summer and cooler temperature upon us, time for another soup. This Chicken Tortilla Soup is a fresh and hearty addition to your soup options. We served it up with Carne Asada Tacos and a side of Mexican Street Corn. Muy Delicioso! Mexican Street Corn (recipe at https://dishtoremember.com/mexican-street-corn/ )

Ingredients:

1 onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 ounce) can crushed tomatoes

1 (32 ounce) chicken broth

1 cup roasted corn

1 (14.5 ounce) can white hominy, drained

1 (4 ounce) can chopped green chili peppers

1 (15 ounce) can black beans, rinsed and drained

¼ cup chopped fresh cilantro

2 breast, boneless & skinless sautéed and cut into bite-sized pieces

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

Preparation:

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, green chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

I was at lunch a with a friend of mine a few weeks ago and he mentioned Mexican Street Corn and how much he liked it. It is usually served as corn on the cob that is roasted or grilled and then rolled in a creamy, spicy sauce, but he liked it better when it’s prepared off the cob. I agree, and it’s a lot less messy. I thought, “I can make that!” I did a little research on this dish, and this is what I created.

Ingredients:

6 Ears (4 Cups) of fresh sweet corn on the cob, husked
Spray vegetable oil
3 Tbs. mayonnaise
3 Tbs. sour cream
1 Tbs. lime juice
1 Tsp. chili powder
Pinch of cayenne
Salt and pepper to taste
1/2 Cup crumbled queso fresco, divided
Lime wedges for serving

It is fresh sweet corn season here in West Michigan, so I picked up a couple dozen ears from William Bos Greenhouse & Farm in Grand Rapids, MI.

Preparation & Cooking:

Lightly spray the fresh corn on the cob with the vegetable oil.
Over medium heat on you grill roast the corn.

Roast for 3-minutes and then turn the corn. Turn the corn 4-5 times until it has a good amount of char all over.
Remove corn from the cob – I use a chef’s knife and a cutting board inside of a cookie sheet to catch the corn.
- Note – If you don’t have access to a grill, you can remove the corn from the cob and roast it in a frying pan (cast iron works great) over medium heat until you get the desired amount of browning that you like.
Mix all the other remaining ingredients (save 1/4 cup of queso fresco) until well incorporated.

Sour Cream, Mayonnaise, Lime Juice and Spices

Mix in the warm roasted corn and top with the remining queso fresco and fresh lime slices.