MEXICAN STREET CORN — Grilled corn is hurled with mayonnaise, harsh cream, lime squeeze and flavors in this delectable Tex-Mex side dish (Torchy's Tacos copycat).
A Torchy's Tacos as of late opened up where I live, and I think my most loved thing on their whole menu is the Mexican Street Corn. So obviously I needed to attempt and reproduce it at home!
Ordinarily it's served on the cob, for the most part on a stick. In any case, it's such a great amount of simpler to eat when you serve it off the cob, with the goal that's my main event.
Essentially, flame broiled corn is slathered in mayonnaise, harsh cream, lime squeeze and flavors, at that point completed off with some queso fresco and cleaved cilantro. Truly, I said mayonnaise. On the off chance that you imagine that sounds odd, you're simply must confide in me on this one. I'm letting you know, this stuff is astounding!
This side dish is particularly incredible amid the mid year months, when old fashioned corn is in season. In any case, it's the ideal backup to any Tex-Mex dish, whenever of year! This corn dish would be ideal for a Cinco de Mayo festivity, and it's dependably a hit at summer get-togethers and back yard grills.
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INGREDIENTS
- 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
- 1/4 cup chopped fresh cilantro
INSTRUCTIONS
- 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 corn kernels off cob.
- In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
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