After spending a few days in Prince Edward County last week and eating at an amazing Mexican restaurant I couldn't stop thinking about the Mexican Street Corn. I made a similar version that satisfied my obsession. I paired it with Mexican Green Beans and adjusted my Beer Can Chicken recipe to compliment the flavours.
Mexican Street Corn
Mexican Street Corn
Cathy Kirkham
6
Dinner
This version comes very close to what I enjoyed in a Mexican restaurant.
Ingredients
- 6 cobs of corn
- ¼ c sour cream
- ¼ c mayonnaise
- ½ tsp chili powder (more if you like it spicy)
- 1 tbsp lime juice
- ½ c finely crumbled feta cheese (or Cotija if you can find it)
- 3 tbsp chopped cilantro
Directions
Soak the corn in their husks for at least 1/2 hr in water.
Combine all ingredients except the feta and cilantro, set aside. Grill the corn for 15-20 minutes, turning every 5 minutes.
Carefully remove the husks, then place cobs back on the grill to lightly char.
Cut each cob into 1/2 or 1/3 pieces. Brush with the mayonnaise mixture. Sprinkle with the cheese, garnish with cilantro.
