26
Jan
Mix the topping sauce by stirring together the Cacique Crema Mexican Agria Sour Cream. Mexican Street Corn - best corn ever.
Grill corn for approximately 30 minutes turn the corn every 7-8 minutes.
Street corn on the cob. Heat your grill to 400. Soak corn in water for 1-2 hours before grilling. Grill corn for approximately 30 minutes turn the corn every 7-8 minutes.
Meanwhile combine Mexican crema mayonnaise cilantro garlic chipotle pepper lime zest and lime juice. Place the corn on the grill and grill for roughly 12 minutes turning the cobs 14 turn every 3 minutes. Mix the topping sauce by stirring together the Cacique Crema Mexican Agria Sour Cream.
Place the corn on the grill cover and cook for 5 minutes. Uncover turn and cook 5 minutes more. Repeat turning at 5-minute intervals.
It takes about 15 to 20 minutes of total grilling time. Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Meanwhile in a small bowl whisk together mayonnaise Mexican crema 14 cup of Cotija.
Mexican Street Corn is made with grilled corn then rolled into mayonnaise sour cream lime juice spices and Cotija. Ingredients you need to make Off the Cob Mexican Street Corn. Mexican Street Corn - best corn ever.
Oh my goodness- my daughter Candi made us Mexican Street Corn for the 4th of July. This is a must try. Make corn on the cob any way.
Preheat oven to 400 degrees F. In a small bowl combine mayonnaise sour cream garlic powder and lime juice. Place corn husks directly on the oven rack and roast until corn is soft about 35-40 minutes.
Peel down husks and spread with mayonnaise mixture. Storing Grilled Mexican Street Corn. Before storing your Mexican Street Corn allow it to cool completely.
You will need to store the grilled corn and the topping separately. This Mexican street corn would be great to serve with a summer panzanella grilled lime butter shrimp or these grilled chicken kebobs. If youre looking for another version of this Mexican.
Corn on the cob is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet cornSweet corn is the most common variety of maize eaten directly off the cob. The ear is picked while the endosperm is in the milk stage so that the kernels are still tender. Ears of corn are steamed or boiled usually without their green husks or roasted with them.