Mexican Street Corn
Mexican Street Corn adds amazing flavors to an already delicious vegetable. Think of this as corn on the cob on steroids!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
- 7-8 ears of corn
- 1/3 cup sour cream
- 1 lime zested and juiced
- 1 teaspoon of canned chipotle chili sauce
- 1/4 teaspoon salt
- 3 tablespoons milk if needed
- 2 tablespoons butter
- 2 oz Cotija Cheese*
- tablespoons Toppings - 2 minced cilantro 3 tablespoons chopped tomato, 2 tablespoons red onion finely chopped
Begin by boiling the corn. Put the corn in a large pot, fill it with cold water. Add a teaspoon of salt and put it on the burner (covered) on high heat. When it comes to a boil, set your timer for five minutes - that's it! When the timer is up, the corn is done.
While the corn is cooking, start the sauce. Combine the sour cream, the zest and juice of one line and the chipotle sauce - (you can add more or a whole chipotle chili, but I preferred to have it as a background heat, not an up front fire) and salt. Mix everything together well. You want to be able to drizzle the sauce over the corn, so if it's not the right consistency, just add a couple teaspoons of milk.**
Chop the toppings - You can use what I suggested above, or if you have a favorite taco toppings, that works too! Crumble the cheese. Melt the butter.
When the corn is cooked, drizzle with the melted butter. Then top it with the sour cream sauce, sprinkle with the cheese and finish with the toppings. That's it! It's a great change-up from your usual corn on the cob and you will love it!
Calories: 182kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 276mg | Potassium: 322mg | Fiber: 2g | Sugar: 7g | Vitamin A: 445IU | Vitamin C: 10.4mg | Calcium: 75mg | Iron: 0.7mg