Mexican Street Corn

 Mexican Street Corn

June Shockley

INGREDIENTS

• 6 ears fresh corn on the cob, husked
• Vegetable oil
• 2-3 tablespoons mayonnaise
• 2-3 tablespoons sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Dash of cayenne pepper
• Salt and pepper, to taste
• 1/4 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS

1. Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
2. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.