Corn is a staple food sold at the auction this time of year. This Mexican Street Corn makes for an easy and delicious summer side dish.
- 4 ears of corn
- ¼ cup of mayonnaise
- ¼ cup of sour cream
- 2 cloves of garlic, crushed or minced
- ¼ cup cilantro, finely chopped
- ½ teaspoon of chili powder
- ½ cup of cotija cheese
- Lime wedges
Shuck and lightly brush corn with oil or butter. Heat corn on the grill for about 3-4 minutes on each side or until lightly browned in spots. The corn can also be roasted in the oven. To do this wrap each corn cob in foil and roast for 20-25 minutes at 425 degrees. To make the sauce, mix together the sour cream, mayonnaise, cotija cheese, garlic, and cilantro. Top each corn cob with the sauce, chili powder, and serve with a lime wedge.
Recipe from Food with Feeling.
Natalie Ruth is a summer VISTA with Rural Action’s Sustainable Agriculture program. She is from Columbus and will be a senior at Ohio State studying Environment, Economy, Development, and Sustainability.
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