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–+ servings
mexican street corn off the cob in a bowl garnished with lime

Mexican Street Corn Off the Cob (Vegan)

The Hangry Chickpea
This easy mexican street corn is the PERFECT addition to tacos, burritos, or a fajita platter. It comes together in MINUTES in one pan and only needs 6 ingredients (3 of them should already be in your pantry). 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snacks and Sides
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 2-3 cups frozen corn kernels or fresh corn kernels off the cob
  • 1 jalapeno diced, seeds removed
  • ½ tsp chili powder or paprika
  • ¼ lime juiced
  • 1 Tbsp grapeseed oil
  • pinch of salt to taste

Instructions
 

  • 1. First place corn kernels and diced jalapeno into a frying pan with a drizzle of grapeseed oil on medium heat.
  • 2. Stir gently as the pan heats up and your hear the corn start to sizzle. Cook for 10-12 minutes, or until corn just starts to brown. It's ok if the bottom of the pan gets a little sticky...lower the heat a half notch and add a little drizzle of oil to keep things moving.
  • 3. Add spices or desired seasoning, give it a little stir, then remove from heat. Season with additional salt and lime juice if desired, and enjoy!

Notes

Hint: scrape up all of those delicious bits that stick to the bottom of the pan - that's where the flavor is!
Keyword corn elote, dairy-free street corn, fast street corn, mexican corn, mexican street corn, street corn off the cob, vegan mexican corn, vegan mexican street corn
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