Wednesday, May 6, 2015

Mexican Street Corn

Hubby approved, kids not so much... My husband absolutely loved this corn the kids were not fans of it sadly.
4 large ears corn
sea or kosher salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
4 teaspoons chile powder
4 tablespoons fresh cilantro, minced, optional
1 lime, cut into four wedges
Preheat oven to 400 degrees F.
Brush corn lightly with butter and sprinkle with salt and pepper.
Roast 20-25 minutes. Alternately you can grill or boil it.
Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, chile powder and cilantro, if using, pressing it onto the corn to help it stick.
Sprinkle with salt and pepper.
Serve with lime wedges.
 Mexican Street Corn - a friend told me about buying this from vendor carts in Cali and I didn't believe her. She did say it was amazing.

Raegan Mirick's photo.

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