This is a modified version of Mexican Street Corn. It is the quickest and simplest way of making a delicious side dish, taco, or salad topping.
While Mexican Street Corn is simple to make, this is even simpler!
There are only three ingredients in this recipe and you will most likely already have them lying around your kitchen, making this dish an easy one to whip up at any time!
This recipe calls for Cotija cheese, which I found at Whole Foods, but can be substituted for Feta cheese.
I came up with this idea while meal prepping Blackened Shrimp Taco Bowls and was trying to put it all together as quickly as possible. I didn’t want to add plain corn (boring!) so I checked my kitchen to see what ingredients I had that could spice it up a bit.
There are only three ingredients and it can be made in less than 10 minutes, making this Modified Mexican Street Corn recipe even easier!
- 8 oz frozen corn
- 3 tbs chili powder
- 1/4 cup Cotija or feta cheese crumbles
- Bring a medium sized pot to a boil.
- Add corn and cook for about 3 minutes or until fully cooked.
- Drain pan of any liquid.
- In a small bowl, mix chili powder and cheese until fully combined.