COOKING RECIPES

EASY MEXICAN STREET CORN

EASY MEXICAN STREET CORN – Corn on the cob is slathered in creamy mayo and topped with cilantro, lime juice, Cotija cheese, and chipotle chili powder in Mexican Street Corn, or Elotes. It’s a quick and easy Mexican summer side dish that may be grilled, cooked, or boiled.

EASY MEXICAN STREET CORN

INGREDIENTS NEEDED:

— 4 ears of corn

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

— ½ cup of Cotija cheese, crumbled

— ¼ cup of mayonnaise

— 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

RECIPE INSTRUCTIONS:

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 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.

ENJOY!

NOTE :

You may also cook the corn in the oven to prepare this dish. Preheat oven to 425 degrees Fahrenheit (ca. 218 °C). Individually cover the husked corn on the cob in foil after lightly spraying it with cooking spray. Cook for 20-25 minutes at 350 °F.

More recipes :

BUTTERY PECAN SNOWBALL COOKIES

CARAMEL APPLE COBBLER DUMP CAKE

SAFFRON & PISTACHIO BUTTER BRUSSELS SPROUTS

YUMMY SPANISH PAELLA

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