Tuesday, June 12, 2012

Mexican Style Corn on the Cob

Check out how awesome this corn looks!!!  It was so so so good!!  I really don't have much else to say besides YUMMY!!!!
Serves 4 : OBB
4 ears corn
3 tablespoons mayo
2 tablespoons sour cream
1/4-1/2 teaspoon lime zest
1/2 teaspoon fresh lime juice
1/8- 1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon chili powder
1 cup crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

Soak corn in water for 30 minutes to prevent burning - Cook corn by method of choice.  We husked the corn - soaked in water - and then wrapped in foil and put on the grill.

While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt.  Store in the fridge until ready to use.  (For even better results make the sauce ahead of time).

Grate Cotija cheese with a fine-hole cheese grater and place on a plate.

When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese.  Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

Even babies are speechless from this corn: 

1 comment:

Anonymous said...

make sure your Dad checks out the Mexican corn - he loves it!