As part of Hispanic Heritage Month, I’m sharing some of my favorite recipes that are made with Hispanic ingredients. One of these is Mexican Street Corn. It’s so satisfying and I would eat it every day.

In today’s recipe, we’re going to make the sauce for the corn and then we’re going to add some cheese from the Crema Agria. The cheese doesn’t melt, which makes it incredibly creamy. When you put it on the warm corn, the sauce gets the most out of the corn and the creamy Crema sauce gets the most out of the cheese.

Instruction

This recipe can be made in any way you want it. One of the most important factors that I consider when it comes to making Mexican Street Corn is that it has to be cooked directly on the grill. In order to get the best charred corn kernels, I prefer to have the corn cut off from the husks. You can also leave them on for added flavor.

The corn can be cooked directly on the grill at a high temperature of 400 degrees Fahrenheit. In order to get nice grill marks, I decided to have the corn removed from the husks. Before the corn is cooked, let the corn cool down in the water for around 10 minutes. If you prefer to leave the husks in, you can also lightly spray them with cooking spray.

For the Mexican Street Corn, start by placing the corn on the grill and cooking it until it’s tender, about 12 minutes. After the corn is cooked, combine the cheese, mayonnaise, and other ingredients in a bowl.

Prepare the corn cobs carefully. Top each with the cheese mixture and then top them with some of the cheese and a bit of cilantro. For additional flavor, add a bit of chipotle chili powder and a dash of cilantro.

Notes

You can make this dish by roasting it at 425 degrees. After you’ve placed the corn on the grill and cooked it, you can lightly spray it with cooking spray, and then wrap it in aluminum foil. The corn should take around 20 minutes to tender.