If you haven’t experienced Mexican Street Corn, you must not live in Southern California or New York City! This delectable dish is typically served by a street vendor and combines sweet grilled corn with spicy cayenne pepper, creamy sour cream and rich parmesan cheese.
I served mine “deconstructed”, meaning off the cob and mixed with all the delicious ingredients that are usually smothered on top. This was an easier way to serve multiple people at the one year anniversary dinner for LLB.
After all, you never want someone to show up unannounced and be left without an ear of corn! This version of the dish eliminates that problem. A problem that I’m sure was keeping most of you up at night
Ingredients (serves 6-8)
- 5 ears of corn
- 1/2 cup sour cream
- 3 limes (juiced)
- 1/2 tbsp cayenne pepper
- 1/4 cup parmesan cheese (grated)
- 1 tbsp fresh cilantro (chopped)
Start by pulling the husks off the kernels, yet keeping them attached to the cob for easier handling. Place the ears of corn on the grill over medium heat.
Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred. Remove from the grill and allow to cool slightly for easier handling.
Remove the kernels from the cobs using a sharp knife.
And the kernels to a saucepan over medium heat.
Add the sour cream, lime juice and cayenne pepper and mix well.
Heat for 5-7 minutes then place in a serving bowl and top with the parmesan cheese and fresh cilantro.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.