Creamy Mexican-Style Corn with Mushrooms and Crispy Potatoes
"Elevate your side dish game with this decadent, crunchy twist on Mexican street corn featuring buttery mushrooms and a golden potato-stick finish."
Instructions
Heat the corn: If using canned corn, steam it until heated through. If using fresh corn, wash the kernels and steam until tender, about 15–30 minutes depending on freshness.
Season the corn: While warm, season the corn with salt and thyme, mixing gently so the aroma of the thyme is noticeable but balanced.
Add butter: Stir in the butter or margarine until melted and the corn looks glossy and well coated.
Lightly pepper: Season with black pepper, adjusting to taste.
Sauté mushrooms: In a small pan, sauté the mushrooms over medium heat until tender and lightly golden. Add them to the corn and steam together for 2–3 minutes.
Make it creamy: Stir in the mayonnaise and lemon juice, mixing until evenly combined and creamy.
Melt the cheese: Add the pizza cheese and stir until fully melted and distributed throughout the corn.
Finish with crunch: Just before serving, gently fold in the potato sticks so they stay crisp.
Serve warm: Serve immediately as a flavorful side dish or snack.