Mexican Street Corn
Ingredients
Scale
- 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
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 kernels off cob.
2) In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne.
3) Put in oven for just a few minutes at 350 degrees to warm it up.
4) Garnish with queso fresco
Notes
Serve with InstaPot Mexican Lime Chicken