Mexican•budget
What To Serve With Tacos (Best Side Dishes & More)
Mexican Street Corn in a Bowl recipe plus over 25 of our most popular and best side dishes including vegetable side dishes, pasta and potato sides, the perfect rice, and salads.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large ears corn (husked)
- 2 tablespoons chipotle crema
- 6 scallions, white and light green parts (thinly sliced)
- ½ cup finely chopped fresh cilantro, plus more for garnish
- ½ serrano chile (use the whole pepper if you like it spicy) (thinly sliced)
- 1 garlic clove, (minced)
- 1 large lime, juiced
- 1 cup freshly popped popcorn (optional)
- ¼ cup crumbled cotija cheese
Instructions
- 1
Heat a gas or charcoal grill to medium heat. Grill the husked corn, turning the ears every few minutes, until the kernels are blistered and the color has gone from pale to bright yellow. Let the corn cool, and then slice the kernels off the cobs.
- 2
In a medium serving bowl, combine the grilled corn, Chipotle Crema, scallions, cilantro, serrano, garlic, and lime juice and mix well.
- 3
Sprinkle with the popcorn, Cotija, and more cilantro.