Mexican Street Corn
Prep time:
Cook time:
Total time:
Serves: 5 servings
- 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
- Preheat grill to medium
- Shuck ears of corn completely
- Rub ears of corn with olive oil
- Grill corn on all sides until slightly blackened (~10 mins, turning to grill on each side for ~2 mins)
- Remove corn from grill, let cool enough to handle.
- Cut grilled kernels off cob into a mixing bowl
- In a separate mixing bowl combine: mayo, sour cream, lime juice, zest, paprika, cayenne, salt, black pepper and whisk well.
- Add ~ 3 tbsp of the mayo mix into the bowl with corn kernels, mixing to combine, then add the cilantro & cotija cheese until incorporated.
- Add additional sauce & cheese as desired.
- Garnish with cilantro leaves & lime wedges & sprinkle of paprika on top, serve warm.
Add more heat to this with additional cayenne pepper.
Recipe by the dinnervine at http://www.dinnervine.com/2016/04/mexican-street-corn/
3.5.3208