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Mexican Street Corn
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“Mexican Street Corn”


With summer here, it means more time spent in the backyard and at the grill! While I love the classics, I am always trying to find new ideas to spice them up or add a twist. My husband and I love to go to Mexico and eat from the street vendors and this recipe is a nod to that love. Who doesn’t love fresh grilled corn on the cob, and a spicy rub to take it to another level.

Ingredients:
4 ears of fresh corn, husked
1/4 cup mayonnaise
2 Tablespoons sour cream
1/4 teaspoon garlic salt
Juice from one lime
1/4 cup grated Cotija cheese
1 teaspoon chili powder or paprika (depending on your taste)
chopped cilantro (optional)

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Directions:

Pre-heat the grill to medium heat, between 350-400 degrees

Place the corn on the grill over the heat and cook for 15 minutes, turning the corn often.

Combine the mayonnaise, sour cream, garlic salt and lime juice in a bowl for the spread and set aside.

In another bowl combine cheese, chili or paprika powder and cilantro and set aside.

Once corn is cooked remove from grill and smear the spread all over each corn, then sprinkle with the cheese topping.

Serve immediately.

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