Easy Mexican Street Corn


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 saltJuice and zest of 1 lime

1/4 cup of Cilantro, finely chopped

½ teaspoon of chipotle chili powder


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.


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