Deconstructed Mexican Style Corn – a delicious recipe with chipotle powder, kosher salt, corn, red onion, vegetable oil, cotija cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container.
2
For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes.
3
When cool enough to handle, cut the kernels off the cobs.
4
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes.
5
Add the charred corn kernels and cook until warmed.
6
Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest.
7
Season with 1/4 to 1/2 teaspoon of the chipotle salt.
8
Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.
547
kcal
Calories
46
g
Fat
28
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 tablespoons chipotle powder, 3 tablespoons kosher salt, 6 ears corn, 1/2 red onion, minced, and more.
Yes, Deconstructed Mexican Style Corn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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