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Mexican Street Corn
Ingredients
- 4 ears of corn
- ▢ ¼ cup good quality mayonnaise I like Duke's
- ▢ ¼ cup sour cream or Mexican crema
- ▢ ¼ cup chopped fresh cilantro
- ▢ 1 clove garlic, finely chopped or minced
- ▢ Zest of half a lime
- ▢ Juice of half a lime
- ▢ ¼ teaspoon ground chipotle pepper
- ▢ Pinch kosher salt
- ▢ ½ cup crumbled feta cheese or Cotija cheese
- ▢ Lime wedges and chipotle pepper for serving
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Directions
- Make the sauce. In small bowl, whisk together mayonnaise, sour cream, cilantro, chipotle pepper, garlic, lime zest and juice. Season with a pinch of kosher salt. Set aside.
- Grill the corn. Heat the grill and when hot, grill the shucked corn, turning every 3 minutes until charred all over, about 10 minutes or so. Remove corn to a platter or plate.
- Brush or spoon on the sauce all over to coat the corn, sprinkle with crumbled feta cheese and a dusting of chipotle pepper. Serve with lime wedges on the side.
- Can cut off cob or use frozen or 2 cans corn to make salad. Add halved cherry tomatoes
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