Recipe: Mexican Street Corn
At road side stands, farmers markets, and grocery stores, there is fresh corn everywhere right now and you’re going to want a nice supply to make this dish over and over again. Savory, spicy, creamy Mexican Street Corn is a delicious dish that will change the way you feel about corn on the cob. If you loved it before, prepare to be swept off your feet in a totally new way.
Mexican Street Corn
4 ears fresh corn on the cob
1/4 cup mayonnaise
1/4 cup sour cream
1 clove garlic, minced
1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 handful cilantro, finely chopped
2/3 cup crumbled cotija cheese (or goat cheese)
2 limes, cut into wedges
Shuck and wash corn and set aside. Preheat grill to high heat. In a mixing bowl, combine mayonnaise, sour cream, garlic, chili powder, salt, pepper and cilantro. Stir until well combined then add half of the crumbled cheese and stir again. Set mixture aside. Place corn on the hot grill and cook for 1-2 minutes per side, or until corn deepens in color and has nice char marks. Remove from heat and immediately smear a generous portion of the mixture all over each ear, then sprinkle with the remaining cheese and a dash of chili powder. Serve warm.