Description
Fresh corn-on-the-cob is in season and available in most supermarkets!! Use it to make Mexican STREET CORN served in a bowl! All the fabulous flavors of elote without the mess!! Easy to make, yet DELICIOUS!! ENJOY!! :)
MEXICAN STREET CORN
4 large Corn On The Cobs, hush and silks removed
2-4 tablespoons sour cream!!
1/2 cup sweet onion, finely chopped
3/4 cup crumbled Queso Fresco or Cotija Cheese, plus more for garnish
Zest and Juice from a medium fresh Lime
2 teaspoons Cilantro or 1 teaspoon dried Cilantro, freshly chopped
1/4 teaspoon salt, optional
1/2 teaspoon chipotle chile powder, optional
1. Preheat grill to medium-heat, about 350 degrees F.
2. Grill corn, turning every 2 minutes until lightly charred and tender, about 8-12 minutes.
3. Meanwhile, in a medium mixing bowl add sour cream, onions, cheese, lime zest, lime juice, cilantro, salt, and chile powder. Stir until well blended. Set aside.
4. Cut corn kernels off the cob. Add cheese mixture. Toss until well combine.
TIPS: Store covered in refrigerator up to 1 day!! BEST when freshly made.
~~~ENJOY you MEXICAN STREET CORN in a bowl~~~
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