Easy Mexican Street Corn
Ingredients:
4 ears of corn
¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)
¼ cup of mayonnaise
½ cup of Cotija cheese, crumbled
2 cloves of garlic, crushed (or finely minced)
¼ teaspoon of fine sea salt
Juice and zest of 1 lime
1/4 cup of Cilantro, finely chopped
½ teaspoon of chipotle chili powder
Derictions:
1- - Heat your barbecue to about 400 degrees F.
2- - You can barbecue the corn with the husks on or off. I took the husks off to guarantee that I got some pleasant barbecue blemishes on the corn and on the grounds that I feel like it gives it a decent barbecued flavor. FOR HUSKS ON: let your corn absorb water for 10 minutes prior to barbecuing. FOR HUSKS OFF: daintily shower splash every cob with cooking spray.**
3- - Place the corn on the endlessly barbecue for about 12 minutes, turning the cobs 1/4 turn like clockwork.
4- - Mix the fixing sauce by blending together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheddar, garlic, lime zing and juice, and cilantro.
5- - Generously top each corn cob with the cheddar blend, sprinkle with a touch of chipotle bean stew powder, and top with a touch of extra cotija cheddar and cilantro.
Enjoy !
==> Thank you. If you like the recipe, don't forget to share it with friends and family
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