Today we are talking corn on the cob. It’s getting to be corn season and really theres nothing better then corn on the cob cooked on the grill in the summer. But of course I didn’t want to give a basic grilled corn recipe. As delicious as that is I think you can figure it out on your own…so today I’m sharing my take on Mexican Street Corn. I was seeing these recipes all over the internet and was so intrigued! So I knew I had to try out a few recipes and then of course make then my own!
This recipe is incredibly simple. It starts by grilling corn in the husks. When they are almost ready we peel off those husks, coat with a delicious spicy and creamy sauce. Then throw them back on the grill to cook just a little longer. Once cooked sprinkle with cheese and cilantro (or parsley if you hate cilantro like me). Traditionally street corn has cotija cheese but I’m all about accessible ingredients and honestly that’s just not easy for me to grab at a regular grocery store. So I subbed in some fresh grated parmesan cheese. It’s all about making a recipe work for you. And man it’s delicious!
I hope you give this twist on corn a go this summer. It’s really easy and really delicious! Enjoy!
Mexican Street Corn
Ingredients
- 6 ears of corn
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tsp chili powder
- 1/8 tsp cumin
- pinch cayenne pepper
- 1/2 cup parmesan
- 2 limes
- Cilantro or parsley
Instructions
- Place corn on the grill in the husks. Cook over medium heat for 15 minutes, turning every 5 minutes. Remove from grill and set aside until cool enough to handle.
- In a small bowl mix together sour cream, mayonnaise, chili powder, cumin, cayenne pepper and the juice of one lime. Remove husks and silk from the cooked corn. Using a pastry brush coat corn with sauce. Place corn back on the grill for an additional 5 minutes, turning half way.
- Remove corn from the grill, top with cheese, a squeeze of lime, cilantro or parsley and a pinch of chili! Yum!
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