Easy Mexican Street Corn
This easy Mexican street corn is simple to make and the perfect summer side dish!
Servings: 4 servings
Ingredients
- 4 ears of corn
- ¼ cup Crema Mexican Agria Sour Cream regular sour cream will work as well
- ¼ cup mayonnaise
- ½ cup Cotija cheese crumbled
- 2 cloves garlic crushed (or finely minced)
- ¼ teaspoon fine sea salt
- Juice and zest of 1 lime
- ¼ cup Cilantro finely chopped
- ½ teaspoon chipotle chili powder
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 spray each cob with cooking spray.**4 ears of corn
- 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.¼ cup Crema Mexican Agria Sour Cream, ¼ cup mayonnaise, ½ cup Cotija cheese, 2 cloves garlic, ¼ teaspoon fine sea salt, Juice and zest of 1 lime, 1/4 cup 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.½ teaspoon chipotle chili powder
- ENJOY!
Video
Notes
**You can also make this by cooking the corn in the oven. Preheat the oven to 425 degrees. Lightly spray the husked corn on the cob with cooking spray and wrap in foil individually. Roast for 20-25 minutes.
Nutrition
Serving: 4g | Calories: 254kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 471mg | Potassium: 292mg | Fiber: 2g | Sugar: 6g | Vitamin A: 488IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg
