Pan Roasted Mexican Street Corn
A fantastic compliment to street tacos or many other Mexican/Latin dishes
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- ½ Red Bell Pepper, diced Can sub orange here as we did
- ½ Medium Sweet Onion, diced
- 1 Jalapeno Pepper, diced
- 1 clove Garlic, minced
- 2 cups Frozen Sweet Corn
- 1.5 tbsp Mayonnaise
- ¼ cup Fresh Cilantro, chopped
- ¼ cup Cotija Cheese, grated
- 1 tsp Ground Cumin
- ½ tsp Chili Powder
- Salt and Pepper To Taste
- ½ tsp Cayenne Pepper Optional
- 1 tsp Lime Juice Optional
Instructions
- Heat the oil in a pan on medium heat. Saute red pepper, onion, and jalapeno for 2 - 3 minutes. Add the garlic and continue sauteing until onions and peppers begin to soften.
- Add the corn and spices and cook for an additional 12 - 15 minutes, stirring as needed and until corn has black char marks on it.
- Remove from heat, mix in the mayonnaise, cotija and cilantro. Top with additional cilantro and cotija for garnish.