Quick Mexican Street Corn
As a part of Hispanic Heritage Month, I’m sharing a few of my favourite recipes which can be made with Hispanic elements. Certainly one of these is Mexican Street Corn. It’s so satisfying and I might eat it on daily basis.
In right this moment’s recipe, we’re going to make the sauce for the corn after which we’re going so as to add some cheese from the Crema Agria. The cheese doesn’t soften, which makes it extremely creamy. While you put it on the nice and cozy corn, the sauce will get essentially the most out of the corn and the creamy Crema sauce will get essentially the most out of the cheese.
4 ears of corn
¼ cup of Crema Mexican Agria Bitter Cream (common bitter cream will work as effectively)
¼ cup of mayonnaise
½ cup of Cotija cheese, crumbled
2 cloves of garlic, crushed (or finely minced)
¼ teaspoon of advantageous sea salt
Juice and zest of 1 lime
1/4 cup of Cilantro, finely chopped
½ teaspoon of chipotle chili powder
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