After finding this recipe on serious eats I figured it would go well as a side to our fajitas what I wasn’t expecting to find was a dish that I will be making for years to come. My wife is a HUGE queso fan and after trying this she said that the street corn “might be better than” queso (I can’t tell you how seriously she takes her queso). Do yourself a favor and make this recipe.
- 2 tablespoons vegetable oil
- 4 ears fresh sweet corn, shucked, kernels removed
- Kosher salt
- 2 tablespoons mayonnaise
- 2 ounces feta crumbles
- 1/2 cup sliced scallions
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, minced
- 1 lime, juiced
- red pepper flakes, to taste
- Heat oil in a large non-stick skillet over high heat until shimmering. Add corn kernels, season to taste with salt. Allow the corn to cook for 2 – 3 minutes before stirring. Continue to cook and stir occasionally until the corn has formed a nice char on it, about 10 minutes total.
- While the corn is cooking in a bowl add the mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and red pepper flakes and toss to combine.
- Add the corn to the bowl and stir until the ingredients are mixed well and taste to adjust seasoning with salt or more hot flakes to taste. Serve immediately.