Chile Lime Street Corn
Inspired by traditional Mexican street corn, this Chile Lime Street Corn recipe highlights commonly used Mexican spices and one of the stars of summer – sweet corn! It’s an easy recipe to make with kids! Everyone can pick their own toppings, or let the kids choose!
Chile Lime Street Corn Recipe
Yield: 4 ears of corn
Printable Recipe English
Printable Recipe Spanish
Printable Recipe in Hmong
Video tutorial: Facebook or YouTube
- 4 ears sweet corn, shucked
- 1/4 cup olive oil
- 1 Tablespoon chili powder
- 1 Tablespoon dried oregano
- 1 Tablespoon ground black pepper
- 1 teaspoon salt
- 1 lime, cut into wedges
Instructions for Adults
Turn on stovetop burner to medium. Using a pair of tongs, place each ear of sweet corn on the hot stovetop, turning every 1-2 minutes, until corn makes a popping noise and begins to char evenly on all sides.
Remove cooked corn from stovetop and allow to cool about 5 minutes, until cool enough to be touched by children.
Instructions for Kids
Measure olive oil, chili powder, oregano, black pepper and salt and place separately into small bowls.
Dip a pastry brush into the olive oil and brush each ear of corn to coat. Lay the corn on a large, flat platter. Pinch each of the spices and sprinkle onto the corn, turning to coat all sides.
Repeat until you’ve used as many of the spices as you wish. Finish by squeezing 1 lime wedge over each ear of corn. Serve warm.
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