Mexican Street Corn

This week the Festive Foodies bloggers are going to share with you recipes using ingredients found at the Farmer's Market. You will have so many recipes to try and all of them are taste-tested by the bloggers who share them. You can have 100% confidence in our recipes!


I adore the Farmers Markets wherever we have traveled or lived. My first true Farmers Market that I experienced was in California and it was so amazing that we have always tried to go to a Farmers Market anywhere we vacation. For us, they are a true experience of where we happen to be.

We have supported Farmers Markets in every place we have lived in.  Our favorite has been the Soulard Farmers Market in St. Louis. It is busy, has lots of choices, great prices, food stands and more.

We adore our little Farmer's Market here in New Town.  GlenMark Farm is locally owned and they have a darling little shop where we can stop by at any time and pick up eggs and whatever has been freshly picked that day.

farmers market in new town


Farmers Market shack at new town

Eggs, corn and tomatoes at new town farmer's market

Isn't this the cutest place?  I am very blessed to live in a community with a working farm right in it!


Yield: 4
Author:

Mexican Street Corn

A delicious way to use the abundance of corn found in Farmer's Markets around the world.
prep time: 10 Mcook time: 20 Mtotal time: 30 M

ingredients:

  • 4 ears of corn, cleaned
  • 1/2 c cream
  • 1/2 c mayo
  • 1/2 c cilantro, chopped
  • 1 clove garlic, minced
  • 4 ttajin
  • 2 t lime zest
  • 2 T lime juice
  • 1/2 c cotija cheese
  • lime wedges

instructions:

How to cook Mexican Street Corn

  1. Grill the corn.
  2. In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, Tajin, lime zest, and lime juice.
  3.  Taste and season the mixture with salt if needed.
  4. Decob the corn.
  5. Lay the corn kernels on a plate.
  6. Spoon sauce over the top.
  7. Add some cilantro leaves as garnish, if desired.

NOTES:

You can certainly serve the corn on the cob. My family likes it decobbed. I think I made up that word.
Calories
435.95
Fat (grams)
37.35
Sat. Fat (grams)
12.96
Carbs (grams)
22.66
Fiber (grams)
3.54
Net carbs
19.12
Sugar (grams)
5.21
Protein (grams)
7.36
Sodium (milligrams)
1140.62
Cholesterol (grams)
60.29
Created using The Recipes Generator



Monday’s Farmer’s Market Week Recipes

5 comments
Terri Steffes
Terri Steffes

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Comments

  1. Definitely an interesting combo! I've had a version on the cob but yours sound great as is!

    ReplyDelete
  2. Delicious! I love Mexican street corn and have made it as a salad in the past -- always a huge hit! Perfect for summer sweet corn.

    ReplyDelete
  3. I love that you decomposed this Mexican Street corn. Makes much more sense to me.

    ReplyDelete
  4. Ooooh, these look yummy! I can't wait to try your recipe, maybe this weekend!

    ReplyDelete
  5. This is probably one of my favorite summer side dishes!!! Warm, cold, room temp...I just love it!!!

    ReplyDelete

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