Mexican Street Corn Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

4 cups fresh corn

¼ cup mayonnaise

¼ cup sour cream

1 ½ tablespoons fresh lime juice (plus ¼ teaspoon packed lime zest)

1 tablespoon extra virgin olive oil

1 tablespoon finely chopped chives (or scallions)

¼ teaspoon chili powder

¼ teaspoon smoked paprika

Small handful fresh cilantro or parsley (finely chopped)

Small handful cotija or queso fresco cheese (crumbled)

Salt (to taste)

Directions

Grill or sauté corn (or 50/50 both!). To grill corn, brush each cob with a light layer of olive oil, and grill for about 12 minutes (3 minutes per side) over medium-high heat. Cut 4 cups of grilled kernels off the cob. Alternatively, sauté corn cut off the cob in olive oil for 4-7 minutes over medium heat until just tender and warmed.

Let corn cool to room temperature. While cooling, mix together the mayo, sour cream, lime zest and then juice, chives, chili powder, smoked paprika, and salt.

Add the cooled corn to the sauce. Place street corn in a serving bowl, and top with cilantro and cotija cheese. Enjoy!

Nutrition

• Calories: 209 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Cholesterol: 15 mg
• Sodium: 150 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 5 g