"Mexican Style" Corn on the Cob

Corn is just the perfect summer side. You can make creamed corn, sauteed corn, succotash, cornbread, or just simple corn on the cob. Well, this corn on the cob ain't simple folks. Mexican Style Corn on the Cob is becoming really popular right now, and I know why... it's absolutely delicious. From the food carts in Mexico, corn is grilled or cooked and then covered in mayo, chili powder, cheese, cilantro, and a squeeze of lime. I decided to put my little spin on it by making a flavorful slathering mixture packed with cheese, spices, and other yummy goodies. I roasted the corn in the oven, but now looking back, I would definitely char it on the grill for some beautiful color and smoky flavor. After the corn is cooked through, spread the mixture on the ears of corn and top it with some crumbled Queso Fresco, a sprinkling of chili powder and fresh minced cilantro, and finally a squeeze of fresh lime. This was the perfect side dish of our Beer Can Chicken, but would really go well with any summer meal!! Enjoy :)

"Mexican Style" Corn on the Cob

This is yummy summer food, y'all!!

For the Mexican Grilled Corn:

4 Large Ears of Fresh Corn

4T Sour Cream

4T Mayo

1 Lime, Zested

½C Cotija Cheese, Crumbled

¼C Pecorino or Parmesan Cheese, Shredded

2T Cilantro, Minced (plus extra for garnishing)

2 Cloves of Garlic, Minced

1t Chile Powder (plus extra for sprinkling)

¼t Cumin, Cayenne, & Onion Powder

Salt & Pepper, To Taste

Queso Fresco, For Garnishing

Lime Wedges, For Squeezing

Directions:

1. Preheat the oven to 400 degrees and brush the corn lightly with butter.
2. Roast the corn for 20-30 minutes.
3. While the corn is roasting, make the coating mixture. In a mixing bowl, whisk together the sour cream, mayo, and lime zest until smooth. Add in the Cotija, Pecorino, minced cilantro, minced garlic, and spices. Stir until incorporated and combined.
4. After the corn has roasted and cooked through, remove from the oven and immediately slather with the mayo mixture until completely coated.
5. Garnish each corn on the cob with Queso Fresco, chile powder, fresh minced cilantro, and a squeeze of lime.
6. Enjoy immediately while still warm.