Mexican Street Corn

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Ingredients

4 ears of corn

¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)

¼ cup of mayonnaise

½ cup of Cotija cheese, crumbled

2 cloves of garlic, crushed (or finely minced)

¼ teaspoon of fine sea salt

Juice and zest of 1 lime

1/4 cup of Cilantro, finely chopped

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½ teaspoon of 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.**

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.

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.

ENJOY!

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