If you haven’t experienced Mexican Street Corn, you must not live in Southern California or New York City! This delectable dish is typically served by a street vendor and combines sweet grilled corn with spicy cayenne pepper, creamy sour cream and rich parmesan cheese.
I served mine “deconstructed”, meaning off the cob and mixed with all the delicious ingredients that are usually smothered on top. This was an easier way to serve multiple people at the one year anniversary dinner for LLB.
After all, you never want someone to show up unannounced and be left without an ear of corn! This version of the dish eliminates that problem. A problem that I’m sure was keeping most of you up at night 😉
- 5 ears of corn
- 1/2 cup sour cream
- 3 limes (juiced)
- 1/2 tbsp cayenne pepper
- 1/4 cup parmesan cheese (grated)
- 1 tbsp fresh cilantro (chopped)