Mexican Street Corn
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
All that you love about street-style corn in this simple & flavorful side
What to get:
  • 5 ears white corn (fresh, sweet best)
  • 3 tbsp mayonnaise (I use Best Food’s Light)
  • 1.5 tbsp sour cream (light variety)
  • 1 tbsp grated Cotija chese
  • ½ tsp finely chopped garlic (or minced)
  • 1 tsp lime juice
  • 1 tsp cilantro, chopped & some leaves for garnish
  • ¼ tsp lime zest
  • ⅛ tsp smoked paprika
  • couple dashes cayenne pepper, or to taste
  • sea salt to taste
  • ground black pepper to taste
  • olive oil, for grilling corn
What to do:
  1. Preheat grill to medium
  2. Shuck ears of corn completely
  3. Rub ears of corn with olive oil
  4. Grill corn on all sides until slightly blackened (~10 mins, turning to grill on each side for ~2 mins)
  5. Remove corn from grill, let cool enough to handle.
  6. Cut grilled kernels off cob into a mixing bowl
  7. In a separate mixing bowl combine: mayo, sour cream, lime juice, zest, paprika, cayenne, salt, black pepper and whisk well.
  8. Add ~ 3 tbsp of the mayo mix into the bowl with corn kernels, mixing to combine, then add the cilantro & cotija cheese until incorporated.
  9. Add additional sauce & cheese as desired.
  10. Garnish with cilantro leaves & lime wedges & sprinkle of paprika on top, serve warm.
Notes:
Add more heat to this with additional cayenne pepper.
Recipe by the dinnervine at http://www.dinnervine.com/2016/04/mexican-street-corn/