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
