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MEXICAN STREET CORN

You can find this at any fair or festival in LA. I love the heat of the chili mixed with the sweet of the corn. The creamy mayo and cheese combo lends another layer of textural delight.


MEXICAN STREET CORN

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 people
Author: Chef Stuart

Ingredients

  • 4 ears fresh SWEET CORN shucked
  • 1/3 cup SOUR CREAM
  • 1/4 cup mayonnaise
  • 1/2 cup CRUMBLED FETA CHEESE plus some for garnish
  • 1 teaspoon chili powder plus some for garnish
  • 1/4 cup chopped CILANTRO leaves
  • 1 lime cut into quarters
  • 1/2 teaspoon dried chili flakes for garnish

Instructions

  • Preheat oven to 375˚F.
  • Place corn on the racks of the oven and roast for 25 minutes, or until softened.
  • On a large plate, combine the sour cream, mayonnaise, feta cheese, chili powder, and cilantro.
  • Remove corn from the oven and let cool for 4 to 5 minutes. Roll each ear of corn in the sour cream mixture.
  • Place on a platter, sprinkle with extra feta, chili powder, and chili flakes, and serve with lime wedges.

About Chef Stuart

Stuart here! Thanks so much for stopping by and checking out my many yummy recipes. I’m all about getting your quick fix in the kitchen so that you can spend more time at the table enjoying your delicious creation with those you love. If this sounds like your cup of tea, read on…

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