• Antoinette

Take it all off….the cob that is! 😉

Pan Fried Mexican Street Corn


3-4 strips cooked crispy bacon, chopped plus 2 tbsp. of reserved bacon grease

2 tbsp. Butter

6 ears of corn, husk and silk removed and kernels cut

2 cloves garlic, minced

3/4 cup avocado mayonnaise

1/4 cup sour cream

juice of 1 lime

1 tsp. ground cumin

1/4 tsp. Cayenne pepper

1/2 tsp. chili powder

1/2 tsp. Onion powder

1/2 cup cotija cheese

1/4 cup chopped cilantro

Chopped jalapeños

Fine sea salt and freshly ground black pepper


In a large skillet on medium heat add the reserved bacon grease and butter. Once the butter melts increase heat and add the corn kernels and garlic, stirring occasionally.

Meanwhile, in large bowl add the Mayo, sour cream, lime juice, cumin, cayenne pepper, chili powder, onion powder, salt and pepper and mix well.

Continue cooking corn until some of kernels are slightly browned. Remove from heat and add corn to the Mayo mixture. Add the chopped bacon, cheese, cilantro and jalapeños and stir until all mixed together. Season with more salt and pepper if needed. Top with a few more jalapeños.

Serve warm or cold!

Enjoy! 😉

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