A staple of summer grilling and easy to make at home!

Swaps & Substitutions for Mexican Corn

Mexican crema: Look for crema alongside the sour cream or with the cheeses at your grocery store. If you aren’t able to find it, by all means, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes it extra divine.
Cotija cheese: If cotija isn’t available, feel free to omit it, or just use grated Parmesan or crumbled feta cheese instead.

How to Eat Mexican Street Corn

There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well. Small town events, and their street cart food, mean that summer is really here!

Check This TACO CORNBREAD CASSEROLE .. it is super fast and easy to throw together making it perfect for hectic days and weeknights!

Grilled Mexican Street Corn Recipe:

Ingredients:

6 to 8 medium ears sweet corn, husks removed

1/2 cup Mexican crema, or sour cream

1/2 cup mayonnaise

1/2 cup chopped cilantro

1 clove garlic, minced

1/4 teaspoon ground chipotle pepper, or to taste

2 teaspoons finely grated lime zest, from 1 lime

2 tablespoons lime juice, from 1 lime

1/2 cup cotija cheese, crumbled

Lime wedges, to serve

Method:

Heat a gas or charcoal grill to 400°F.
Once the grill is hot, clean the grates.

Whisk together the sauce:
Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. (Crema and cotija cheese have a little salt already, so add extra judiciously.) Set aside.

Grill the corn:
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Top the corn with sauce and cheese:
Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Adapted from: simplyrecipes.com