Make this easy grilled Mexican street corn off the cob and serve with cilantro, lime and cheese on Dixie Everyday Plates in exclusive patterns at Dollar General. The recipe and plates are perfect for entertaining all summer long.
This is sponsored by Acorn, all opinions are my own.
Summer is just around the corner! We love those hot, long days of summer especially when they include eating and cooking outside. It’s the time of year when the fancy plates and the dishwasher can take a back seat to paper plates and easy clean up. No one wants to do dishes when the pool is calling.
There is nothing worse than loading up a plate with all the summer goodness of burgers, dogs, beans, and corn, only to have it soak through or break. With cut-resistance, Soak Proof Shield™ and microwavable material, Dixie’s got your back this summer cookout season!
Dixie® Everyday Limited Edition is available at your local Dollar General through the end of July. They are available in 26 ct. 10.5-inch Plate, 48 ct. 9-inch Plate and a 20 ct. 10.5-inch Plate in two limited edition prints exclusive to Dollar General. They are easy to find with the summer picnic items right in the center of the store. Pick up a few packages with your other picnic needs.
Not only are Dixie summer plates great for eating off of, you can also use them for serving food, too. They make a fun and colorful option as a serving platter for the side accompaniments for this easy grilled Mexican corn recipe you can make right on your stove top!
Mexican street corn is usually grilled right on the cob and served smothered in mayo, Mexican crumbling cheese and cilantro. It’s delicious! But it’s also really messy. And since corn on the cob isn’t available all year round, it’s usually just a summer treat.
But no more. You can whip up grilled Mexican corn right in the kitchen using frozen, canned or even fresh corn. We used frozen corn from Dollar General and it was perfect.
Start by charring the corn in a skillet over high heat on the stove top. Let the corn sit and get a nice char before stirring. Of course make sure it doesn’t burn.
The secret ingredient to Mexican street corn is the mayo. Corn on mayo?! YES! Think of it as the replacement for the butter you normally put on your corn.
Once the corn is nice and charred, turn the heat to low and stir in the mayo. It will melt completely so no one will even know there is mayo in it.
Stir in a little bit of the Mexican crumbling cheese. We also use grated Parmesan you can find in the plastic shakers. It works just as well. I might like it better.
People are picky about cilantro. I don’t know why but they are. So serve it on the side on a Dixie Everyday plate with more cheese and some lime wedges. The colors in the plate are perfect for a summer fiesta.
- 12 ounces frozen corn
- 2 1/2 Tablespoons mayo
- Mexican crumbling cheese or Parmesan cheese
- Fresh cilantro
- Fresh lime wedges
- Salt and pepper
Heat a medium skillet on high heat on the stove top until hot.
Add corn in a single layer. Allow to cook for at least 5 minutes or until the corn is charred. Stir only occasionally to make sure it doesn't burn.
Once corn is charred, turn heat down to low.
Stir in the mayo and coat the corn in the mayo.
Remove the corn from heat and allow to cool for 2 minutes.
Season with salt and pepper as desired.
Serve with Mexican crumbling cheese or Parmesan cheese, cilantro, and lime wedges for garnish.
Amount Per Serving: Calories: 139 Total Fat: 8g Saturated Fat: 1g Cholesterol: 4mg Sodium: 225mg Fiber: 2g Sugar: 2g Protein: 3g