• 6 ears corn on the cob, husked
  • vegetable oil
  • 2-3 tbsp mayonnaise
  • 2-3 tbsp sour cream
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • dash of cayenne pepper
  • salt and pepper to taste
  • .25 cup queso fresco
  • .25 cup chopped fresh cilantro
  1. Preheat grill, grill pan or broiler
  2. Brush corn with oil. Grill corn, turning every 2-3 minutes, until lightly charred on all sides. Cool and cut kernels off the cob.
  3. In a bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, cayenne, salt, and pepper.
  4. Garnish with queso fresco and chopped cilantro.


Notes: Street Corn is wonderful eaten off the cob, but this brings it to a level that can be served at special events and parties!

 SOURCE: Adapted from Let’s Dish, letsdishrecipes.com, Mexican Street Corn
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