Unless you have been living under a rock, you probably have seen some kind of footage from the floods in Louisiana. My husband's family, our dear friends, and thousands more have lost so much in this tragedy that occurred over the weekend. I have been almost feeling guilty about posting my regular food, because honestly it seems kind of silly considering what is going on in South Louisiana right now. But...then I got to thinking that if I was there, I would be trying to feed people because it's what I do, and a good plate of hot food can always make people feel better. So here is a colorful dish that is one of the most delicious things I have ever made, I kid you not. My Easy Skillet Mexican Corn on the Cob is going to bring a smile to your face and to your belly no matter what kind of day or week you have been having.
Isn't that why we all love food in the first place? Yes, I mean it can taste amazing, but more than that it can always bring people together around the same table and most of the time can lift spirits instantly. I know for me, food is not only nourishment for my body, it also can be comfort.
So while I am physically unable to be in Louisiana at the moment, I'm sending all my love, prayers, and this recipe for the most addicting corn you will ever eat! I can promise you that you are going to want to eat the whole pan!
- 6 Ears of Fresh Corn, (Husks Removed and Kernels Cut off Cob)
- 1 Tbsp. Butter
- 1/2 Cup of Reduced Fat Mayo
- 1 Tbsp. Chili Powder
- Juice from 1 Lime
- 2 Tsp. Kosher Salt
- 1 Tsp. Cracked Black Pepper
- 1/4 Cup Chopped Cilantro
- 1/2 Cup Cojita cheese
- Whisk together mayo, chili powder, lime juice, 1 Tsp. salt, and 1/2 Tsp. pepper until all is combined. Set aside.
- Heat a cast iron skillet over medium high heat.
- Add butter to the pan and let it start melting.
- Add corn kernels and the remaining salt and pepper and spread out evenly on your skillet.
- Let the corn blister for a few minutes before stirring. A good tip is when you start to hear the corn popping its time to stir.
- Repeat this process until the corn is slightly charred, but not burnt, about 5-7 minutes.
- Reduce heat to low and stir in the chili mayo mixture.
- Turn off heat, crumble cojita cheese over top and sprinkle with cilantro. Serve immediately.
How easy is this dish guys? And seriously you are going to flip out when you taste it! You have to make it while summer corn is still so sweet! Also, if you could send some prayers down to Louisiana, I know they would appreciate it!
P.S. How beautiful is this cast iron skillet by Victoria Cookware?