Herbie Creative Recipes
Herbie's Street Corn
Skillet Mexican Street Corn with Crema and Cotija-Style Cheese
Charred sweet corn finished with browned butter, lime, Mexican spices, crema, mayo, cilantro, and crumbled feta with queso fresco.
Instructions
-
Char the corn: place corn in a dry skillet over medium-high heat. Cook, stirring occasionally, until the kernels are lightly blackened and charred.
-
Add and brown the butter: push the charred corn to one side of the skillet. Add the butter to the empty side and melt. Swirl until it foams and turns golden brown with a nutty aroma, then stir into the corn so it coats evenly.
Prep -
Season and flavor: stir in the honey or agave, lime juice, and crushed red pepper flakes. Add the cumin, chili powder, smoked paprika, garlic powder, and salt. Stir well and simmer on low for several minutes so the flavors blend.
Cooking -
Finish: stir in the cilantro for about 1 minute. Remove from heat. Mix the crema and mayonnaise together, then fold them into the corn with half of the crumbled cheese until evenly coated and creamy.
-
Top and serve: sprinkle the remaining cheese over the top. Garnish with extra cilantro, a dash of chili powder, and lime wedges. Serve warm. Let diners add Tajín, extra lime juice, or more cheese to taste.
Notes
- Fresh, frozen, or drained canned corn all work. Drain canned corn well so it chars instead of steaming.
- Feta plus queso fresco stands in for a cotija-style salty crumble.
- Related but different from Corn with Herb Butter, which is a simpler herb skillet side.
- For the classic mayo, crema, cotija, chile, and lime version, see Elotes: Classic Mexican Street Corn in a Bowl. Herbie's Street Corn keeps its browned butter, honey, feta, and queso fresco skillet profile.
Reviews
5.0
1 review
- 5 stars 1
- 4 stars 0
- 3 stars 0
- 2 stars 0
- 1 star 0
Sign up with your email to rate this recipe. New accounts also join the Herbie Creative store list.
-
Charred corn with crema and cheese. Street-cart energy at home.