Easy Mexican Street Corn
Enjoy this festive side dish perfect for the warmer months!
mexican street corn
Ears of Corn
broken into 2 pieces each
of 1 lime
of Cotija Cheese
of Sour Cream
of melted butter
of Smoked Paprika
Salt & Pepper to taste
Green Onions for garnish
In a large stock pot, bring enough water to a boil to cover the corns.
Boil corn for 8-10 minutes until kernels are tender, remove from water and set aside.
Melt butter in the microwave for 30 seconds.
In a small bowl, squeeze the juice of half a lime and pour melted butter over the cooked corn.
Season the cooked corn with salt and pepper to taste.
Add sour cream to the bowl and coat the corn evenly.
For a grilled taste, place corn on a grill pan for 2 minutes per side until golden brown *this step is optional. You can proceed to the next step if you don't have a grill pan.
Use a skewer, and poke it into the bottom of the corn for serving.
Add more sour cream if needed and proceed to add crumbled cotija cheese all over the corn on all sides.
Garnish with fresh scallion and sprinkle with smoked paprika to serve.
Use fresh corn, not frozen, for best results!