Side Dishes

Mexican Street Corn Recipe

66

One of our favorite foods to find during the summer is Mexican Street Corn. There is something so delicious about fresh corn on the cob doctored with delicious ingredients. Summer is coming to an end and this is one recipe we know we can’t wait a whole year for, so we’re making it at home!

4
4 ears of corn
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon garlic salt
2 teaspoons paprika
2 teaspoons chili powder
1 bunch cilantro ( finely chopped )
1 cup crumbled Feta cheese
2 limes
Preheat oven to 350 degrees. Place corn (still in husk) directly on oven rack. Bake for 30 minutes or until corn is fully cooked, remove and let cool for at least 5 minutes. In a bowl, whisk together ...
See the full directions on my site
Nutritions

Calories
336

Sodium
686mg
28% DV

Fat
23g
36% DV

Protein
9g
18% DV

Carbs
6g
2% DV

Fiber
2g
9% DV
Photo by Erich Boenzli

One of the most amazing things about this absolutely delicious one-pan chicken pasta dish is the consistency of the sauce.

2-4 chicken thighs, depending on size
12 oz pasta
4 c chicken stock - or 4 c water and two Knorr chicken bouillon cubes
1 Tbsp canola oil - or any neutral oil
1 tsp salt, plus salt to taste
1 tsp pepper
1/2 tsp paprika
1 shallot, finely chopped
14 oz can of diced tomatoes - or 1 c chopped fresh tomatoes
1 c chopped vegetables - I found an asparagus in the garden
4 basil leaves, shredded - that's what they call chiffonade in fancy cookbook slang
2 oz shaved Parmigiano-Reggiano - or other hard cheese
2
Nutritions

Calories
968

Sodium
2310mg
96% DV

Fat
21g
33% DV

Protein
48g
96% DV

Carbs
139g
47% DV

Fiber
15g
62% DV
www.seriouseats.com
Do side dishes at potlucks and cookouts ever give you trouble? They're trouble for me. The ideal potluck or cookout dish is one that's easy to make in bulk and inexpensive, and doesn't degrade with extended heating or reheating. I nominate frijoles charros—Mexican cowboy beans cooked with onions, garlic, tomatoes, salted pork, and chilies—as one superlative potluck dish.
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