Mexican Street Corn
This Mexican street corn might just be your newest side dish of summer, that is before it ends. It is perfect for summer grillin and chillin. The perfect mix of smokey, sweet, spicy and tangy slathered with a creamy, cheesy, and lime scented sauce. So get ready to dig in because once you start, it is so hard to stop eating it.
Let’s begin! Melt your butter in a large skillet over medium-high heat. I like to use a cast iron skillet for this. Cast iron is my go to for a lot of cooking. If you don’t have one, purchase one — you will thank me later. Next up, add in your corn kernels and cook. You may have some, pop corn so be careful Sometimes I start my corn on the grill and then pop it on the stove. While it cooks, stir occasionally until the corn is slightly charred. (About 8-10 minutes) After that add in your garlic.
MAKE IT CREAMY!
MMMM, smell that? I love when the aroma of garlic fills the kitchen. Once the corn cools a little, stir in mayo, cayenne pepper, paprika, queso fresco, jalapenos, and lime juice. Season with salt and sprinkle on your cilantro. Grab a chip, take it for a dip and enjoy! The Mexican street corn can be served right away, but it’s just as good at room temperature, making this an ideal picnic dish.
