OIT Cookbook Recipe: Mexican Street Corn

In anticipation of the forthcoming OIT Cookbook, we’re featuring select recipes on PlanetOIT. 

This culinary celebration of culture is a co-production of the OIT DEI Coalition and the OIT Health and Wellness Lounge. Keep reading to see what your colleagues are cooking!

Mexican Street Corn

Mexican/Vegetarian

Submitted by: TyVita “Ty” Tucker, Business Operations Group

Recipe from: Brian Lagerstrom/YouTube

What significance does this recipe have for you? Personally, I appreciate and love to explore other cuisines. I like to eat and have an explosion of new flavors.

Cook time: 5 minutes

Prep time: 20 minutes

Servings: 1 full serving bowl

Ingredients:

• Kernels from 8 ears sweet corn, cut from cob 
• Neutral oil (avocado, canola, grapeseed, etc.)
• Salt (to taste)
• ⅔ cup cotija cheese, grated
• 1 small jalapeño, diced
• 1 bunch of scallions, chopped (middle green part only)
• 1 medium bunch cilantro, chopped
• 1 lime, zested and juiced
• 2-3 cloves garlic; minced/pressed
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 teaspoon black pepper
• 1 teaspoon chili powder

Directions:

1. Preheat a large cast iron skillet over high heat. 
2. Add about 3 tablespoons of neutral oil, followed by the corn kernels and a large pinch of salt. 
3. Cook for 90 seconds, then toss. Cook for another 3-4 minutes, tossing every 90 seconds. 
4. When corn begins to pop, it should be caramelized and done. 
5. Transfer corn to a bowl and let it cool slightly before dressing. 
6. Add in jalapeño, scallions, cilantro, lime zest and juice, garlic, mayo, sour cream, pepper, chili powder, and cheese. Stir to combine. 
7. Taste for seasoning - adjust with salt or lime juice if needed. Garnish with additional cheese.