Mexican Street Corn

I lived in Southern California for five years and had some of the best food there! With all the diversity, you can just about find any cuisine and authentic at that! And did I mention GOOD and FLAVORFUL? Mmmh mmmh, don't get me started, I get excited talking about tasty food y'all!

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Any who, it was there I had my first taste at traditional Mexican Street Corn also called Elotes, if you've never tried it, you are missing out! Elotes is traditionally sold on the street in populated areas fresh off the grill and dressed with creamy and cheesy goodness.

My deconstructed version (off the cob) is very close to the traditional. I added some extra veggies to give good crunch and this is the perfect side dish to bring to a party or if you're serving Mexican food for dinner! I usually pair this with my Camarones Culichi dish, super good!

Here's how it comes together!

Prep ingredients by small dicing red and green peppers, jalapeno, red onion and cilantro. Set aside.

On medium/high heat in a large skillet, add butter and sear corn until golden brown and charred.

After corn is charred, place in a medium to large sized bowl and add remaining ingredients stirring until well combined. Adjust seasoning to taste and add salt and pepper if desired.

Enjoy!