Mexican Street Corn
Take this year's sweet corn crop to the next level with this flavorful Mexican Street Corn!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 8 Ears of Corn husks and silk removed
- 3 Tbsp Butter
- 1/3 C Mayonnaise
- 2 Tbsp Fresh Lime Juice
- 2 tsp Kosher Salt
- 2 tsp Cracked Black Pepper
- 2 tsp Chili Powder
- 1/3 C Queso Fresco crumbled
Prepare a grill to medium-high heat. Place the corn cobs on a rack about 4 inches above the fire, and allow to cook until it starts to char, around 5 minutes. Turn and continue charring until all sides are slightly blackened.
In a small bowl, stir together the mayo and lime juice, set aside.
Remove corn from grill, then rub each with about 1 teaspoon of butter. Take the lime mayo and rub each cob with roughly 2 teaspoons of the mixture. Sprinkle with salt, pepper, chili powder, then add the crumbled queso fresco. Serve immediately.
Calories: 198kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 741mg | Potassium: 269mg | Fiber: 2g | Sugar: 6g | Vitamin A: 545IU | Vitamin C: 7.3mg | Calcium: 36mg | Iron: 0.6mg