Description
My recipe for Mexican street corn is creamy and smokey, the perfect dish in the summer! Time to use that fresh corn before the corn season is up. Try this simple recipe today!
Ingredients
Scale
- 4 ears of corn, brushed with a neutral oil
- 2–3 tbsp mayo
- 2 tbsp lite sour cream
- Juice of 1 lime
- Freshly chopped cilantro
- 1/2 cup queso fresco
- Salt and pepper to season
- 2 –3 tbsp chili powder
- 2 tsp paprika
Instructions
- Grill the ears of corn at 400 degrees for 2-3 minutes per each side, and becoming charred.
- Cut the corn off of the cob, and add to a bowl.
- Add the additional ingredients, and mix well. Top with extra cheese and enjoy!
- Prep Time: 15
- Cook Time: 8