DISCLAIMER: The “sauce” is good enough to bathe in…or eat with a spoon. You may experience an off-the-charts temper tantrum by removing the spoon and sauce from your childs hands. I am not responsible for any broken bowls, sauce in your hair or punctured ear drums from the screaming.
Mexican Street Corn
notes: you can easily switch up the cheese in this recipe….parmesan, cotija or feta are all fine; but queso fresco is our favorite…and super simple to find at any market. adapted from this recipe
5 Ears Corn, husks removed
1/4 Cup Sour Cream
1/4 Cup Mayonaise
3 Tablespoons Fresh Lime Juice
1/4 Teaspoon Smoked Paprika
1 Garlic Clove, grated or pressed
Crumbled Queso Fresco, for topping
Chopped Cilantro, for topping
Heat grill to high heat. Place the corn on the grill and cook for about 8 minutes, turning often, or until there is a nice light char on all sides. Remove from heat.
While the corn is cooking, in a medium bowl, whisk together the sour cream, mayonnaise, lime juice, paprika and garlic until combined. Smear the sour cream mixture all over the hot corn and top with queso fresco and cilantro. Serve immediately.