05 Oct 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.
|Prep Time||5 minutes|
|Cook Time||30 minutes|
- 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.