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.
Course: Side Dish
Cuisine: American, Mexican
Author: Catherine's Plates
large pot
medium bowl
pastry brush
- 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)
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.