The sizzle of summer is upon us, and what better way to embrace the season than with a tantalizing dish that’ll make your taste buds dance? Get ready to sink your teeth into this mouthwatering spicy Mexican corn recipe that will transport your palate to new heights. In just 15 minutes, you can whip up a side dish that combines the sweet allure of corn with a zesty lime kick and a burst of tantalizing spices. Plus, the best part? This recipe is perfect for using up your leftover corn on the cob!
The Magic of Mexican Street Corn
Have you ever wandered the streets of Mexico and indulged in the delectable street food that is elote, or corn on the cob? If you have, you’ll know the marvels of this beloved culinary creation. Typically, street vendors slather the cobs with mayo, a medley of spices, crumbled cotija cheese, and a sprinkle of fresh cilantro. While the recipe we’re about to unveil is a simpler version, it harnesses the same mesmerizing flavors that make Mexican street corn so irresistible.
A Symphony of Ingredients
To create this tantalizing dish, you’ll need just a handful of ingredients. If you have cooked ears of corn leftover from the night before, they’ll work perfectly. Fresh or frozen corn will also do the trick, as long as it’s already cooked. Gather up some butter, garlic, paprika, chili powder, cumin, lime zest, lime juice, cilantro, salt, and pepper, and you’re good to go. If you’re feeling adventurous, you can even add a touch of smoky flavor with some smoked paprika.
Bringing the Heat: How to Prepare Spicy Mexican Corn
Let’s dive into the cooking process, shall we? Heat your trusty skillet to medium heat and melt two tablespoons of butter. Once the butter has melted, add in the garlic, lime zest, spices, and give everything a good mix, saving the remaining tablespoon of butter for later. Now, it’s time to introduce the star of the show – the corn kernels. Sauté them for a few minutes, ensuring they’re thoroughly heated. Finally, add the rest of the butter, give it a final mix, and turn off the heat. Squeeze in some lime juice, sprinkle in a generous amount of fresh cilantro, and voila! Your spicy Mexican corn is ready to be devoured.
Picture yourself indulging in this delectable side dish alongside tacos, marinated grilled chicken breast, or juicy burgers. The flavors will intertwine harmoniously, creating a symphony of taste that will have your taste buds begging for an encore. Don’t forget to store any leftovers in an airtight container – that is, if there are any leftovers!
Variations to Spice Things Up
While this recipe is already a flavor explosion, there are a couple of variations you might want to try. If you have some cajun shrimp lying around from a previous feast, chop them up and add them to your corn dish for a protein-packed meal. It’s an excellent way to elevate the dish and make it more substantial. Alternatively, you can transform this recipe into a cold Mexican street corn salad, perfect for picnics or as a refreshing summer side dish. Simply omit the pan and replace the butter with olive oil. Create a dressing with lime juice, lime zest, garlic, and spices, then toss it with the corn, adding plenty of cilantro and perhaps some Mexican cheese like queso blanco or cotija cheese.
Tips and Tricks
Here are some helpful tips and notes to ensure your spicy Mexican corn turns out just right:
- Fresh, frozen, or leftover corn all work well for this recipe, as long as it’s cooked.
- While this dish packs some heat, it won’t blow your socks off. If you’re craving some extra spice, feel free to add a diced jalapeño, cayenne pepper, or hot pepper flakes.
- If you have some leftover cajun shrimp or are feeling adventurous, chop them up and mix them in for an extra burst of flavor.
- Turn this side dish into an irresistible summer salad by using olive oil instead of butter. Create a dressing with garlic, spices, and lime juice, then toss it with the corn, cilantro, and perhaps some chopped green onion.
- Don’t be afraid to experiment with additional ingredients like black beans, ripe avocado, or cherry tomatoes to give the dish a unique twist. Just remember to add the avocados at the end and refrigerate the salad before serving.
So, the next time you find yourself with leftover corn, don’t let it go to waste. Embark on a culinary adventure and create this sensational spicy Mexican corn dish that will leave your taste buds rejoicing. Oh, and if you’re looking for a dose of barbecue bliss to complement this recipe, check out Rowdy Hog Smokin BBQ. Your taste buds will thank you! Enjoy.
Please note that the nutritional information for one serving is approximately 172 calories, 9.8g fat, 20g carbs, 0.9g fiber, and 3g protein.