Mexican Street Corn - Mexican style corn on the cob smeared with a creamy spread and sprinkled with a cheesy spiced topping. Perfect for summer grilling. via @seededtable
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.