Have you ever had Mexican Street Corn?? It has such a nice flavor and it has just a little more complexity than seasoned corn with seasoning salt or garlic salt. I had only had it once, a while ago. I was recently asked to recreate it, so I was up for the challenge of trying something new, that I had never personally made before. I looked up a few non vegan recipes and came up with my own version.
You can totally use canned corn in this recipe, but make sure you look for BPA free cans. Whenever possible, I try to cook with fresh ingredients. So I used fresh corn on the cob from the local farmers market. I do realize that canned corn is slightly faster and easier, so please do whatever feels best to you. At the end of the day, I want to provide yummy and helpful recipes to get you to the next level of health. Lets make this fun and easy!
One note I would like to make about this recipe, is to play around with the different vegan cheeses. I used a store bought shredded cheese because I didn’t have anything like Cotija cheese, which most recipes call for. I am sure there is something similar in the stores, something more dense and crumbly. Or I’m sure that there is a way to make something like the cheese, but for this recipe I just wanted to create something similar to enjoy. Again, you are the creator now, you can play and change as you see fit.
Corn is high in fiber and rich in Vitamin A, B, E and minerals. Because corn is nutrient dense and full of antioxidants and fiber, it can help prevent disease and keep a healthy lifestyle. Corn is so versatile, we eat it in stir fry, tortilla chips, and tacos. I love plain old corn on the cob, with a little drizzle of Vegan butter and salt. Changing it up and making Mexican corn will add some awesome flavor to your life. I don’t mind eating the same things over and over, especially when they’re tasty, I know they’re nutrient dense, and that they’re good for me. But, why not make something slightly different every once in a while? Go ahead, try this one out. Take your taste buds for a little ride!
When creating recipes try to be aware of what cookware you are using. There are so many toxic chemicals that can be leached into our foods, using the right utensils can help in one aspect of chemicals finding their way into our body. Traditional non-stick coatings are manufactured with chemicals harmful to you and the environment. I like to use Ceramic non-stick cookware, because it is high heat resistant, it doesn’t chip, and it will not leach toxins into your food. The Pan I am using currently is GreenLife.
Mexican Pan Corn
4 Cups Corn (Cut from about 4 ears, or canned)
1 Tablespoon Mayonnaise
1/4 Teaspoon Salt
1/2 teaspoon chili Powder
Pinch of cayenne
1 Tablespoon Lime Juice
2 Tablespoons finely chopped Red onion
1/4 Cup cheese
1/4 Cup Cilantro
-If using fresh corn, remove the kernels and set aside.
-Heat the butter in the pan, then add the Corn, Mayonnaise, chili powder, cayenne, and salt. Stir on and off for 3 minutes.
-Remove from heat and transfer to a bowl. Add the lime juice, red onion, cheese, cilantro, and toss.
-Serve with extra lime wedges and cilantro for garnish.
Love, Stephie XoXo