Mexican Street Corn is grilled corn on the cob, smeared with a creamy spread and sprinkled with a spiced cheese topping.
Ingredients
- 5 ears fresh corn , husked
For the Spread:
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream
- 1/4 teaspoon garlic salt
- Juice from one lime
For the Topping:
- 1/4 cup grated Cotija cheese (or Parmesan or Queso Fresco)
- 1 teaspoon smoked paprika (or chili powder if you want heat)
- Chopped cilantro , for garnish (optional)
Instructions
- Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
- Preheat the grill to medium heat (between 350-450 degrees F).
- Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
- Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
- Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.
