Nothing says summer like a nice, grilled corn on the cob. But what if we kicked things up a notch and added a delicious crema sauce, a hint of spice and my personal favorite, cheese? Sounds delicious, doesn’t it? This recipe can be made in a cast iron grill pan or on an outdoor grill. So whether the sun is shining or the rain is pouring, you can still satisfy your summer craving. Enough talking. Let’s get cooking.
Mexican-Style Street Corn
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4
- Difficulty Level Novice
Ingredients
- 1 Tbsp. of vegetable oil
- 4 ears of corn
- 2 Tbsp. of mayo
- 2 Tbs. of sour cream
- 1 tsp. of chili powder (plus extra for sprinkling)
- 1/2 cup of cojita cheese (plus extra for topping)
- 1/4 cup of cilantro, chopped (plus extra for topping)
- 1 clove of garlic
Instructions
- In a cast iron grill, bring the oil to a medium heat. (Note: If you are using an outdoor grill, skip this step. Simply get the grill going as you normally would.)
- Add the corn to the skillet and grill for about 5 minutes per side. While the corn is grilling, make the crema sauce.
- In a small bowl, combine the mayo, sour cream, and chili powder. Whisk until everything is fully incorporated. Then, crumble the cheese, chop the cilantro, mince the garlic, and stir all three ingredients into the crema.
- Once the corn has been grilled on all sides, remove the corn from the grill, plate, drizzle with crema sauce and top with extra chili powder, cheese, and cilantro, as desired. Enjoy!
- Servings : 4
- Ready in : 25 Minutes
- Course : Appetizer
- Recipe Type : Appetizers
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