My friend said the other day that she was making Mexican Street Corn in a skillet and it intrigued me. My husband, being from Mexico, and having visited there myself several times- I know how much he loves a good piece of corn while shopping in the markets there. The cobs are grilled on a cart in the street and then slathered with mayo and topped with spices and cheese- it’s a treat that he loved every time we went shopping.
I found several recipes online but none of them were IT – lots called for chili powder and some called for cayenne but he swore none of those were the right flavor. TAJIN Classico he said- it has to be Classico. (Not familiar with Tajin? It’s a Mexican company that makes lots of products but one commonly sold here in the USA is Classico Seasoning Mix. You can find it in many stores or Amazon)
This is really is- it’s just cooking the jalapenos and corn and then mixing everything else in and topping it off. You could swap the Tajin Classico for chili powder and salt but Tajin made it “special” in my house!
- 4 Ears Corn, washed and removed from cob
- 1 tbsp vegetable oil
- 2 tbsp mayonnaise
- 2 tsp Tajin Classico (or more to taste)
- ½ lime, juiced
- 1 jalapeno, seeded and diced
- ¼ cup cilantro, chopped
- Crumbled Cotija or Queso Fresco
- Head oil over medium-high head.
- Add the corn and jalapeno and cook until corn begins to brown (even char a little)
- Remove from heat and add mayo, salt, and Classico,.
- Mix gently.
- Top with Lime juice, Cilantro and crumbled cheese of choice.
- Serve hot.