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ears corn on the cob, corn removed
tbsp Old El Paso™ taco seasoning mix
cup diced green pepper
tbsp apple cider vinegar
avocado sliced (optional)
small cherry tomatoes, sliced (optional)
Remove corn from cob. Place kernels into boiling water and add Old El Paso™ Taco Seasoning.
Let boil for about 5-6 minutes then remove and drain. Put corn into a medium sized bowl.
In a small bowl whisk together lime juice, oil, and vinegar. Pour into corn.
Add peppers and onion and toss. Add cilantro.
Let sit in fridge for at least 4 hours. Overnight is best to get all the flavors going.
Serve with cherry tomatoes and avocado slices.
More About This Recipe
- Summer and corn on the cob go hand and hand.
I can’t think of a single childhood backyard BBQ that didn’t have corn. And I remember really well since I was the one sent out with the large bag of corn and a paper bag to shuck it. Shucking corn is quite a pain, but you must admit that it’s totally worth the effort.
Sweet corn is so versatile from just plain old corn on the cob, sweet corn ice cream (which sounds weird but is amazing!), corn pudding, creamed corn, corn chowder, to this Mexi-Corn Relish I made to go with almost any grilled meat. It’s a nice, flavorful and vibrant side that will brighten up any party food table.
One of the best tricks I was ever taught for cutting corn was to do it over a Bundt pan. It works really well. Sure, you’ll still get a flying stray corn kernel now and again, but overall it helps keep the corn in one place and has a great holder for the corncob.
One of the things that makes this corn recipe different is I actually boil the corn in Old El Paso Taco Seasoning so that the flavor (much like a crab boil) gets infused into the corn.
Optional, but if you like a little heat just chop up some jalapeno and add it…I’m kind of a wimp, so I kept the flavor for mine nice and easy with the red and green peppers.
More Recipes You Can Relish
Black Bean Relish
Carrot and Celery Relish
Jalapeño Cranberry Relish
Relish and Ham Deviled Eggs
Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile. Keep an eye out for what she can do with party food!
- ½ cup mayonnaise
- 1 lime, juiced
- 1 tablespoon ground ancho chile pepper
- 1 teaspoon smoked paprika
- 8 ears corn on the cob, husked
- ¼ cup butter, melted, or as needed
- ½ cup freshly grated Cotija cheese
- 1 pinch salt to taste
- 1 lime, sliced
Preheat an outdoor grill for high heat and lightly oil the grate.
Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl whisk until smooth. Refrigerate until needed.
Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
- 1 teaspoon canola oil
- 2 ⅓ cups fresh or frozen (thawed) corn kernels
- 1 jalapeño pepper, seeded and finely chopped
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ¾ cup crumbled queso fresco, divided
- ⅛ teaspoon cayenne pepper
- Chopped cilantro for garnish
- Tortilla chips for serving
Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.
Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.
Mexican Corn Salad
Looking for ways to use up that sweet summer corn? Look no further! This simple salad hits all the right notes: creamy, spicy, salty, and citrusy, just like the beloved Mexican street food dish elote (grilled sweet corn coated in mayo, cotija cheese and spices) that it is inspired by.
What's the difference between feta and cotija cheese?
Cotija cheese is a very dry, salty cow's-milk cheese made in Mexico. Feta is a brined sheep's-milk cheese made in Greece. Cotija obviously makes more sense in this salad, but feta works well, too. Since feta is saltier and brinier than cotija, you may want to add salt and lime juice sparingly and taste along the way, to make sure your flavors are balanced.
Can I use frozen or canned corn instead of fresh?
Totally! We'd recommend frozen over canned, but either will do. Just make sure you rinse and drain properly if using canned!
I hate cilantro. What can I use instead?
We've found that basil + corn makes an exceptional combination, but parsley, scallions, or chives would all be delicious instead.
What's a good substitute for mayo in this recipe?
Full-fat yogurt, or a combination of yogurt and sour cream would be delicious in this recipe. If you're looking for a dairy-free route, try out Vegannaise instead.
This salad goes great with just about anything from Instant Pot carnitas to veggie kebabs. Whatever you serve it with just make sure you have some extra lime wedges and cotija for those, like us, who always want more.
Looking for more ways to use summer corn? This white cheddar baked corn is out-of-this-world delicious.
Made this? Let us know how it went in the comment section below!
Editor's Note: This introduction to this recipe was updated on 3/29/21 to include more information about the dish.
Chobani Confetti Corn Relish
It's been a ball creating these recipes with my mom tonight forChobani and their #DeliciousBowl Super Bowl challenge! These corn dip was we came up with was super healthy and delicious! Can't wait to try it tomorrow on our staff at school as the flavors come together even more! Thanks Chobani for asking The Ranch Kitchen to be a part of this fun, healthy challenge. As far back as I can remember yogurt has been a part of meals at our house.
- 1/2 cup Chobani Plain Greek Yogurt
- 3/4 lb. or 1 1/2 cups sharp cheddar cheese, fresh grated
- 1/2 cup mayonnaise
- 2 15 ounce cans of mexi-corn, drained
- 1/4 cup green onions, finely chopped with green tops
- 1 - 4 ounce can of chopped green chilies, drained
- 1 jalapeno pepper, finely chopped
- 1 small jar of pimento, drained and chopped fine
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 6 dashes of Tabasco sauce, about 2 teaspoons
- Grate sharp cheddar cheese and set aside.
- Chop green onions with tops and jalapeno finely and set aside. If you do not want the 'heat' of the jalapeno, take out the seeds and white membrane. Use gloves when handling jalapenos or wash hands immediately afterwards!
- Drain mexi-corn, pimento, and green chilies well in a collander.
- In a large mixing bowl blend Chobani Plain Greek Yogurt and mayonnaise together well.
- Add seasonings to the yogurt and mayonnaise.
- Add sharp cheddar cheese to mixture and continue to blend well in a blender or food processor.
- Add mexi-corn, pimento, jalapeno and green chilies to Chobani yogurt and cheese continuing to mix well.
- Add Tabasco to mixture and blend well.
- Taste corn relish and see if you would like to add more seasoning.
- Chill Chobani Confetti Corn Relish for an hour or overnight in the refrigerator. Flavors will be stronger on the second day. Stir well before serving.
Serve corn relish along side corn, tortilla chips or your favorite dipper!