Mexican Street Corn on the Cob
Fresh cooked Corn on the Cob, slathered in a delicious Mexican flavored creamy sauce, topped with a crumbly cheese and garnished. Enjoy during summer, bbqs, and picnics.
Equipment
- large pot
- medium bowl
- pastry brush
Ingredients
- 4-6 ears corn on the cob, cleaned & dried
- 1/2 TBS salt
- 6-8 cups water
creamy sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 tsp garlic salt
- 1/4 tsp black pepper
- 1/2 tsp chili powder
- 1/2 lime, juiced
toppings
- 1 cup finely grated cojita cheese (or queso fresco, feta, or parmesan)
- smoked paprika
- 2 TBS fresh chopped cilantro (or parsley)
Instructions
- Optional Step: Place a skewer through the cob half way to aide as a handle. Using kitchen shears cut off excess skewer stick leaving about 2 inches of the skewer above the cob.
- Bring a large pot of salted water to a boil. Add in corn on the cobs. Place lid on and cook for 5-7 minutes (depending on how crunchy or soft you like your corn).Remove corn and dry off with a kitchen towel and set on a plate.
- In a medium bowl mix together all sauce ingredients (mayo, sour cream, garlic salt, pepper, chili powder, and lime juice).
- Pick cooked corn on the cob up and stand the small end into the sauce mixture. Using a pastry brush, slather on the sauce to cover the corn. (Don't over do it.)
- Lay sauce covered corn on the cob on a plate. Sprinkle with smoked paprika. Cover with shredded cheese. Top with fresh cilantro. That's it. Enjoy.