You can easily make the classic Mexican street food right at home now. BAKED OR GRILLED! And this cream sauce is TO DIE FOR!!
I am currently enroute to West Palm Beach. It’s for work, promise. Because I did tell Butters that I would never leave him ever again but duty calls.
So before I “work” and jump into the warm ocean here, let’s talk corn. Mexican street corn, actually.
This is a favorite of mine, even though I’ve never actually been to Mexico nor had their street food.
But I always snag one of these at the local farmers market dousing it in chili powder and cotija.
Because, well, hello. The more the better. But really, this garlicky-lime cream sauce is simply perfection. You can even get rid of the corn altogether and just have a side of the sauce with some chips.
Just a thought, guys.
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon garlic powder
- Juice of 1 lime
- 6 ears corn
- 1 teaspoon chili powder
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro leaves
- Preheat oven to 400 degrees F.
- In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside.
- 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.
- Serve immediately, garnished with chili powder, cotija and cilantro, if desired.
