| My favorite Mexican Street Corn Off The Cob recipe! This flavorful side dish is the perfect partner for any of your favorite meals. An easy take on classic Mexican Elote, this easy recipe involves sautéed corn off the cob, combined with the smoky flavors of paprika, fresh lime juice, and feta cheese crumbles. This recipe is easy enough to cook to accompany your weeknight dinners, or bring to a party for guests to enjoy!
Makes 6 servings
8 ears corn
2 tablespoons vegetable oil
1/3 cup mayonnaise
2 1/2 tablespoons fresh lime juice
1 tablespoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 cup crumbled cotija or feta crumbles
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon red pepper flakes (optional)
1. Remove corn off the cobs.
2. Heat the oil in a skillet over medium-high heat. Add corn kernels and cook, without stirring, until the corn is lightly charred, about 5 minutes.
3. Stir and continue to cook until the kernels are charred on both sides and cooked through, 6 to 8 minutes.
4. Place the cooked corn in a bowl. Stir in the mayonnaise, lime juice, smoked paprika, and black pepper and toss to combine.
5. Spoon the corn mixture into a serving bowl and top with the cotija, cilantro, and red pepper flakes, if using.
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Kuhn Rikon Corn Zipper:
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About Half Homemade: Shortcuts are meant to make your life easier! Using recipes from David Venable’s third cookbook, Comfort Food Shortcuts, the Half Homemade series teaches you how to make quick and easy meals that taste delicious and are Instagram-worthy. Watch as David walks through each step of the recipe, highlighting the ingredient that is the supermarket shortcut, while he shares stories and recipe inspiration along the way.
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