The Best Mexican Street Corn
The best Mexican
Street Corn is made my smearing piping hot corn on the cob with mayonnaise and
dredging it with Queso or Cotija cheese, fresh cilantro, chili powder, lime and
plenty of salt and pepper.
The Best
Mexican Street Corn
Ingredients
- 4 large ears corn
- butter
- sea or kosher salt and freshly ground black pepper, to taste
- ½ cup mayonnaise
- 1 + ½ cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
- 4 teaspoons chili powder
- 4 tablespoons fresh cilantro, minced, optional
- 1 lime, cut into four wedges
Instructions
- Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. Alternately you can grill or boil it.
- Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, chile powder and cilantro, if using, pressing it onto the corn to help it stick.
- Sprinkle with salt and pepper. Serve with lime wedges.
Source Blog FULLLLL
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