Mexican street corn is one of the delicious way yo eat corn. The fresh corn if the season is grilled or roasted and dipped in a spicy, creamy sauce. Yes, creamy sauce, so get ready to get messy, unleash the child in you and enjoy the fresh summer street corn of Mexico. What is enjoying summer without eating a few ears of corn?
Fresh corn is available in all the markets, shuck them and use or buy a shucked ones too. The creamy sauce is made with sour cream, Mayo, ancho chili powder, lime, cilantro and Mexican Cotija cheese, a crumbly salty cheese. It may be called as Mexican Parmesan. I have not used this cheese as it uses rennet. I have used a mixture of queso blanco and my vegan Parmesan as substitute.
It is quite easy to make. Grill the corn. Make the sauce by mixing them and coat the corn in sauce. Sprinkle with more chili powder, cilantro, and serve with lime wedges. The sauce can be made ahead or even in a jiffy. This is perfect for summer parties and outdoor grilling parties.
I am linking this to Blogging Marathon, Happiness is Homemade, and Sundays on Silverado.
Ingredients
Serves 6
Fresh corn - 6
Sour cream - 1/2 cup
Mayonnaise - 1/2 cup
Cilantro - 1:4 cup, plus a tbsp
Cayenne - 3/4 tsp
Salt - 1/4 tsp
Lime zest - 1/8 tsp
Lime juice - 1 tbsp
Queso blanco - 1/4 cup
Vegan Parmesan - 1 tbsp
Garnish
Cayenne - a little
Cilantro - 1 tbsp
Crumbly cheese (queso blanco) - 1 tbsp
Method
Roast the corn on gas or grill.
Add the rest of the ingredients and mix.
Take each grilled corn, dip and roll on the creamy sauce so that the sauce is coated on all sides.
Sprinkle with extra crumbly cheese, cayenne, and cilantro. Serve with lime wedges.
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