Mexican Street Corn
Mexican Street Corn
Fresh corn is delicious any way you serve it, but Mexican Street Corn takes an ear of corn to the next level. It’s coated with silky creamy crema and finished off with a tasty grated cheese and earthy cilantro.
Ingredients
- 6 ears of corn husked but leave the stem on
- 1/2 cup roughly chopped cilantro
- 1 tbs chili powder
- 2 cup grated cotijo cheese -OR- Romano -OR- Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup creme frâiche see NOTES
- 2-3 tsp kosher salt
- juice of 1 lime
Instructions
- Mix crema in a small bowl; transfer to an oblong baking dish.
- Place grated cheese on a large plate.
- Heat a gas or charcoal grill to high. Roast corn on all sides, making sure to get areas of charring. This may also be done on the stovetop in a heavy skillet over high heat—a cast iron pan works well for the stovetop method.
- Roll each ear of ..........
- ..........
Original Recipe Article From bakeatmidnite.com
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