This Mexican Street Corn Gnocchi is going to be my new go-to dish in the Summer! Loaded with extra soft pillowy gnocchi, creamy and tangy Mexican street corn - it’s bright, refreshing and so yummy!
Dice the red onion and slice the corn directly off of the cob. Mince the garlic.
To a medium size skillet, add 1 tsp of avocado oil and let it get warm on medium heat. Once hot, Add in the onion and let cook for 2-3 minutes. Next, add in the corn and let it get cooked/crispy - cook about 5-6 minutes. Finally, add in the garlic and let it cook for 1 minute. Add a pinch of salt to taste.
Turn down the heat on the skillet to medium low. To the skillet, add in the cream cheese and half and half as well as the chili lime seasoning. Stir together and let it gently simmer - reducing, for about 2-3 minutes. Never let it boil though! It shouldn’t take long to thicken, especially if you are stirring it every few seconds! Once thickened, place on LOW heat.
While this is cooking, begin boiling the water for the gnocchi. Cook the gnocchi according to package directions. Drain the gnocchi.
Add the gnocchi to the skillet along with the cotija cheese, cilantro and lime juice. Add extra half and half if desired for ultra creaminess (see notes on half and half!). Taste and adjust seasoning if needed.
Garnish with extra chili powder, lime wedges and cilantro. Enjoy!
If the creamy corn mixture has gotten less creamy while the gnocchi cooks, no worries! Just add another generous splash of half and half, mix it in and it should become creamy again.
Also, when you're heating this up for leftovers, a splash of half and half goes a LONG way.