Easy Mexican Street Corn



 Easy Mexican Street Corn


* 4 ears of corn

* ¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)

* ¼ cup of mayonnaise

* ½ cup of Cotija cheese, crumbled

* 2 cloves of garlic, crushed (or finely minced)

* ¼ teaspoon of fine sea salt

* Juice and zest of 1 lime

* 1/4 cup of Cilantro, finely chopped

* ½ teaspoon of chipotle chili powder


* Heat your grill to roughly 400 degrees F.

* You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**

* Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.

* Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.

* Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.


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