Mexican Street Corn

by Hunter and Robbie Shoults 3:00 AM, April 9, 2018

Aired April 9, 2018

Serves 6

2 tablespoons olive oil
1 (16-ounce) bag frozen corn (from 3-4 ears)
3 tablespoons mayonnaise
3-4 ounces Cotija or feta cheese, crumbled
2 tablespoons fresh lime juice
1 tablespoon finely chopped jalapeno peppers
⅓ cup fresh finely chopped cilantro leaves
2 tablespoons finely chopped red onion
2 cloves garlic, minced
½ teaspoon chili powder
Salt and pepper, to taste


Add olive oil to a large skillet over medium heat. Add the corn and let cook until the corn starts to char. This will take 7-8 minutes and you need to stir the corn often while it cooks.

In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder. When the corn is done, fold it into the other ingredients. Taste for seasoning. Add salt and pepper to your taste. Serve immediately.

Excerpt from Bear Bottom Bliss: Five Generations of Food, Family & Faith by Hunter and Robbie Shoults. Copyright © 2016 by Hunter and Robbie Shoults. Used with permission by Bear Creek Smokehouse. All rights reserved.


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