This past year Mexican food has been all the rage with Mexican restaurants popping up all over the place. I have taken such a liking to this trend and crave Mexican food multiple times a week. I am actually going for Mexican tonight, haha! Every time I go to a Mexican restaurant I make sure to order the Mexican Street Corn, so by now I consider myself quite the expert. Jamie and I decided to make our own Mexican inspired corn the other night and we were so pleased with the end result. We also enjoyed homemade margaritas and guacamole which made for a really fun evening.
Mexican Street Corn
2015-06-23 09:20:24
Serves 2
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 3-4 corn cobs, halved with ends cut off
- 1/4 cup mayonnaise
- 1 tbsp chili powder
- 1 tsp cayenne pepper
- Salt and pepper to taste
- Handful cilantro
- Queso Fresco Cheese
- Lime wedges
- Wood skewers
Instructions
- Bring a pot of water to a boil, add corn and cook for 6 minutes
- While the corn is cooking turn on your barbecue and let it heat up
- Remove corn from the water and place the cooked corn on the barbecue. Roll it about every minute to achieve char marks.
- Remove corn from the barbecue and insert skewers
- Dip a basing brush in mayo and evenly speard it on the corn
- Sprinkle pre-mixed chili powder, cayenne, salt and pepper onto the corn
- Top with cilantro and queso fresco cheese
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