One of my favorite things I made when Jenny, my mother-in-law, was here was this Mexican corn. Luckily, she agreed. 🙂 On top of that, it’s super easy! The only sad part of this story is it begins the series of pictures my darling husband may or may not have taken out of focus in our hurry to be able to eat! Ready for the not so sad part? Guess I’ll just have to make it again so I can update the picture…
*Photo updated 9/16/09
Mexican Corn on the Cob
Recipe adapted from: Our Best Bites
- 4 ears of corn
- 2 Tbsp. mayonnaise
- 3 Tbsp. sour cream
- 1/2 tsp. lime zest
- 1/2 – 1 tsp. freshly squeezed lime juice
- 1/4 tsp. cayenne pepper
- 1/4 – 1/2 tsp. chili powder
- Kosher salt – just a pinch!
- 1 cup crumbled Cotija Cheese (I found this in the Mexican refrigerated case with the queso and tortillas, but you could use parmesan if you couldn’t find it!)
Cook the corn by your preferred method. Since we were grilling anyways, we first soaked the corn in the husks in water for about 20 minutes and then grilled it, but you could certainly cook it your preferred way.
While the corn is cooking, combine the mayonnaise and sour cream in a small bowl. Add in the lime zest and juice along with the chili powder, cayenne pepper, and salt and mix to combine.
Spread the Cotija out in a thin layer on a plate big enough for an ear of corn.
Once the corn is done and while it is still hot, spread the mixture on the corn and then roll it in the Cotija.