Preheat grill or grill pan to medium-high.
Brush corn with a layer of mayonnaise and sprinkle with chili powder.
Ancho chili powder Roasted tender and topped with Cotija cheese, cilantro, chili powder, and lime juice, this take on Mexican street corn is sure to be a hit as a side dish, appetizer, or snack.
Ingredients of My Mexican Street Corn 🌽
- You need 4 of corn cobs.
- Prepare 2 sticks of salted butter.
- Prepare 5 of garlic cloves (minced).
- You need 2 tbsp of mayo.
- You need 1/2 tsp of paprika.
- Prepare 1/2 tsp of chili powder.
- It's 1/2 tsp of dried parsley.
- Prepare 1 tsp of cumin.
- You need 1/8 tsp of ground all spice.
- It's 1/4 tsp of smoked paprika.
- Prepare 2 tbsp of parmesan cheese.
- It's of Sour Cream Mayo Topping:.
- It's 1 cup of mayo.
- You need 1 cup of sour cream.
- It's of Spinkle parmesan cheese.
My Mexican Street Corn 🌽 step by step
- Pre heat broiler to high..
- Shuck your corn..
- Boil corn for 10 minutes. Take out. Pat dry..
- Get 4 pieces of aluminum foil out... however, big you want or need them..
- Melt butter and garlic in bowl..
- Add all the spices to your bowl and mayo..
- Get your aluminum and lay the corn on it. Add the butter mixture on the corn..
- Make the topping and spoon the mixture on the top of the corn..
- Wrap it up and leave it sit for 30 minutes. After it's sat, put in broiler for 7-10 minutes..
- Put back in oven on 375 degrees for 15 minutes..
- Top the corn with more plain sour cream and paprika, jalapenos and squeeze a lime on the top..
The first step to making Mexican Street Corn is to cook the corn. Get a large pan and fill it with water. Bring the water to a boil. Once the water is boiling, place the shucked corn ears in the water. Cover the pan and turn off the burner.
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