mexican street corn

Happy Monday! I’m finally back to share the delicious side dish we had with those amazing honey lime chicken skewers I posted last week, and this one is a keeper! I had heard of this corn for a long time but hadn’t actually tried it until last March when we were in San Diego. We went to a super yummy restaurant that specialized in tortas (which, sadly, I just found out is now out of business) and I chose street corn as my side along with my delicious sandwich. It was amazing! I know the ingredients seem a little weird, but once you taste the combination of flavors, you’ll totally be sold! I went a little light on the toppings, because I absolutely love corn on the cob, and wanted a lot of the sweet corn flavor to come through, but feel free to coat the corn with toppings to your heart’s content. Both of my girls loved this and could not get enough, and keep asking when we can have it again. It’s already on the menu again for this week! 🙂

Mexican Street Corn

4 ears of corn
1 tablespoon butter, softened
1 tablespoon mayonnaise
1/4 cup crumbled cotija cheese (can also use queso fresco or even parmesan cheese)
chili powder
one lime
1 tablespoon chopped cilantro

Cook corn according to preferred method. (I like to grill it but since I don’t have access to a grill right now I’ve been just throwing the whole husk into the oven for 30-45 minutes, and that works really well!) Mix the butter and mayonnaise until well blended. Brush the butter mixture over each ear of corn, then sprinkle with cheese and chili powder. Squeeze fresh lime juice over each ear of corn and sprinkle with cilantro. Eat warm and enjoy!

adapted from Lauren’s Latest