Is this a side dish? An appetizer? A snack?
“All of ’em, Katie!”
This wicked simple (and wicked tasty) take on the corn on the cob you can get from street vendors here in Chicago (and, I am guessing, Mexico – hence the name) works perfectly as all of the above – on a plate with dinner, on a cracker, or just snarfed out of the fridge when you’re feeling, well…
The original recipe, from Marcela Valladolid, called for cooking corn on the cob and then trimmings the kernels.
How much easier to buy a bag of frozen sweet corn, add the butter and seasonings, and ‘wave it?
Worked a treat, and this was a pretty popular side dish/salad/munchie around about these parts this holidaze season.
•3 cups frozen corn kernels
•2 tbsp unsalted butter
•1/4 tsp chili powder
•1/2 tsp salt
•2 tbsp mayonnaise
•2 tbsp sour cream
•1/4 cup crumbled Feta cheese
Toss the corn with the sat and chili powder, then add the butter and cook according to package instructions.
Toss to mix, then set aside to cool.
Whisk the mayonnaise with the sour cream, then stir into the cooled corn along with the Feta cheese.
Try this, along with pickled avocado and mebbe some smoked salmon spread for your next gathering.
I think you will be more than pleased.