- 6 ears of corn
- ½ cup Crema Mexican Agria Sour Cream (regular sour cream will work as well)
- ¼ cup mayonnaise
- ¾ cup Cotija cheese, crumbled
- ½ TSP garlic powder
- ⅜ teaspoon fine sea salt
- Juice and zest of 2 limes
- ⅜ C (1 bundle) cilantro, finely chopped
- ¾ teaspoon chipotle chili powder (optional)
Option 1 – Grilling:
- Heat your grill to roughly 400° F. You can grill the corn with the husks on or off. Leaving the husks off to ensures that the corn gets nice grill marks and it gives it a nice grilled flavor.
- Husks On: let your corn soak in water for 10 minutes before grilling.
- Husks Off: lightly coat each cob with oil add season with salt and pepper.
- Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
Option 1 – Saute:
- You can cook the corn in a skillet over medium high heat. Add in a little oil, and once hot add in the corn.
- Cook for a few minutes on each side until it starts to darken a little.
Option 3 – Roast:
- Preheat the oven to 425° F. Lightly coat each husked cob with oil, season with salt and pepper, and place in a single layer on a roasting pan. Roast for 30-45 minutes, depending on how much color you’d like the corn to have.
Topping:
- Mix the topping by stirring together the Mexican creama, mayonnaise, cotija cheese, garlic powder, lime zest and juice, and cilantro.
- Generously top each corn cob with the cheese mixture (using a gloved hand works best), sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.
Yields 6 servings.
https://foodwithfeeling.com/easy-mexican-street-corn
Serving: 4g | Calories: 254kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 471mg | Potassium: 292mg | Fiber: 2g | Sugar: 6g | Vitamin A: 488IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg