Mexican Street Corn

Contributed By: Terry Borden

Ingredients:

5ears fresh corn, husked
For the Spread:
1/4cupmayonnaise
2Tablespoonssour cream
1/4teaspoongarlic salt
Juice from one lime
For the Topping:
1/4cupgrated Cotija cheese
1teaspoonsmoked paprika(or chili powder if you want heat)
Chopped cilantro, for garnish (optional)

Method:

1.
Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
2.
Preheat the grill to medium heat (between 350-450 degrees F).
3.
Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
4.
Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
5.
Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.

Helpful Hints:

Prep Time 5mins
Cook Time 10mins
Total Time 2mins
Mexican style corn on the cob, smeared with a creamy spread and sprinkled with a spiced cheese topping.
Servings: 5servings


Return To List Of Recipe Titles