Mexican Street Corn
By T2T Food Blogger Kathryn Bowers
Mexican Street Corn is a unique, tasty way to dress up the bounty of fresh summer corn. Sweet grilled corn
is covered in a tangy and spicy crema sauce and topped with cheese. And a dash of lime make this side dish absolutely unforgettable!
4 fresh sweet corn, remove husk
4 garlic cloves, minced
1/4tbs of each paprika, onion power, cumin, garlic power.
Chilli flakes, optional
1 cup of Sour cream
1/2 cup mayonnaise
1/2 mozzarella cheese, finely grated (or feta cheese)
Mix the sour cream, mayonnaise and half the spice mix. Set aside in the fridge.
Grill corn on a BBQ or or gas flame till nice and charred.
Use aluminium foil make a double layer large enough to cover all the corn.
Place corn on the middle of the foil, place 1tbs of butter on each of the cobs, mince garlic over the top evenly and sprinkle with half the spice mix. Roll up tight in the foil, place in a baking tray.
Bake for 45min at 180°c, turning over half way through.
Remove from oven, set aside for 10min. (Don't unwrap)
Using a pastry brush or spoon add a thick layer of the prepared sauce around the the corn sprinkle with cheese and salt, pepper and chilli. Squeeze of lime.
Serve at your next Mexican feast or taco night.