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Mexican Street Corn - Chestermere Food Bank
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Print Recipe

Mexican Street Corn

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Servings: 4

Ingredients

  • 4 corn on the cob shucked
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1 clove garlic crushed
  • Zest of one lime
  • ½ tsp chili powder
  • ½ tsp paprika can be mild or smoky
  • ¼ cup cilantro chopped
  • ½ cup cotija cheese can substitute queso fresco or feta

Instructions

  • Combine sour cream, mayonnaise, garlic, lime zest, chili powder, paprika and half of the chopped cilantro.
  • Grill sweet corn without the husks on a grill over high heat. Turn regularly for about 10 minutes until they begin to char.
  • Take corn off the grill and brush with the crema dressing.
  • Sprinkle with cheese, lime juice and the remaining cilantro. Serve immediately.