Mexican Street Corn

Ingredients

• 4 Corn on the cob
• 1/2 cup Mayonnaise (gluten-free)
• 1/4 cup Sour cream (or Greek yogurt)
• 2 tablespoons Lime juice
• 1/2 teaspoon Garlic powder
• 1 teaspoon Chili powder
• 1/4 teaspoon Smoked paprika
• 1/4 cup Cilantro, chopped
• 1/2 cup Cotija cheese, crumbled
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 Optional: Jalapeño, minced
• to taste Optional: Gluten-free hot sauce

Instructions

1. 1

   Preheat your grill to medium-high heat, or preheat your oven to 400°F (200°C).

2. 2

   If grilling, remove the husks and silk from the corn. If roasting, you can leave the husks on and pull them back to expose the kernels.

3. 3

   Grill the corn for about 15-20 minutes, turning occasionally, until the kernels are slightly charred and tender. If roasting, roast for 20-25 minutes.

4. 4

   While the corn is cooking, prepare the sauce. In a bowl, combine the mayonnaise, sour cream (or Greek yogurt), lime juice, garlic powder, chili powder, smoked paprika, salt, pepper, and optional minced jalapeño and hot sauce.

5. 5

   Once the corn is cooked, remove it from the grill or oven and let it cool slightly.

6. 6

   Slather each ear of corn with the prepared sauce.

7. 7

   Sprinkle generously with crumbled cotija cheese and chopped cilantro.

8. 8

   Dust with additional chili powder, if desired.

9. 9

   Serve immediately and enjoy!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.