Mexican Street Corn - Recipe from Price Chopper
Mexican Street Corn
Fresh corn on the cob topped with all the good stuff.
Fresh corn on the cob topped with all the good stuff.
- Preheat an outdoor grill to medium-high heat.
- Add the mayo, sour cream, and garlic to a medium bowl and stir to combine. Set the mixture aside.
- Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, rotating corn a quarter turn every couple of minutes to ensure even cooking.
- Remove corn from grill, evenly brush all ears with the mayo-sour cream mixture until it is gone. Then, either sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.
- Squeeze lime juice evenly over corn and sprinkle with chili powder, cayenne powder, and smoked paprika, to taste.
- Garnish with cilantro and serve immediately. Corn is best warm and fresh but extra can be cut off the ears with a sharp knife and stored airtight in a bowl in the fridge for up to 5 days.
