Mexican Street Corn

Mexican Street Corn by

Joe Lasher Sr.

Media

Shopping List

  • 5 ears of corn, shucked
  • Olive oil
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tbsp chili powder
  • Queso Fresco 
  • Chili powder
  • Cayenne pepper
  • Cilantro

Instructions

  • Submerge the corn cobs in a pot of water and let the corn soak for 2 hours.
  • Brush the corn with oil, and place on a charcoal grill on high heat. Turn every 2 minutes for 14 minutes.
  • While the corn is cooking, make the spread by combining the mayonnaise, sour cream, and chili powder.
  • Take the corn off of the grill and coat generously with the spread.
  • Top with queso fresco, chili powder, cayenne pepper and cilantro, and serve.