Mexican Street Corn
Our spin on the popular taqueria side dish.
- 6 ears fresh corn on the cob, husked (or 1 lb of frozen corn kernels, thawed)
- Vegetable oil
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder or Tajin seasoning
- Salt and pepper, to taste
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 tablespoon Fat Cat Everyday Green Jalapeno Hot Sauce
Preheat grill for high heat or pre-heat oven to 450F.
If using fresh corn, put ears directly on heat and cook, turning every 2 minutes, until cooked and tender, about 10 minutes in all. If left intact, the husk will burn and char in spots but the corn should remain golden.
If using oven, put whole ears in oven for 15-20 minutes or until cooked through. The husk will darken and brown in spots but corn should remain golden.
When cooked, transfer ears of corn to place to cool for 5 minutes. At that point, peel away the husk and silk and discard.
While corn cooks, mix mayonnaise, sour cream,, lime juice, chili powder or Tajin in a bowl and let rest on counter for 5 minutes.
If serving whole ears of corn, spread mayonnaise-sour cream mixture over corn, sprinkle with queso fresco and cilantro and drizzle with Fat Cat Everyday Green Jalapeno Hot Sauce and serve.
If making a casserole, cut the kernels from the ears of corn (or use thawed frozen corn kernels) and add to a bowl with the mayonnaise-sour cream mixture and mix well.
Fill mixture into casserole dish and spread evenly. Cook in 450F oven until bubbling and brown on top about 10 minutes, then remove from oven and let cool for 5 minutes. Top liberally with queso fresco, cilantro and Fat Cat Everyday Green Jalapeno Hot Sauce and serve.