Mexican Street Corn
In 2016, this recipe from the “Chew Forks Farm” team was the third-place winner in the side dishes category at the Hogs for the Cause Barbecue competition and fundraiser in New Orleans, Louisiana. Based on the tradition of corn sold by street vendors at festivals and events in Mexico and the Southwest, it’s a great twist on favorite flavors.
- ¼ cup Blue Plate® Mayonnaise
- ¼ cup sour cream or Mexican crema
- ¼ cup finely crumbled cotija or feta cheese, plus more for serving
- ½ teaspoon ancho or guajillo chili powder, plus more for serving
- 1 teaspoon finely minced fresh garlic
- ¼ cup finely minced cilantro leaves
- 4 large ears fresh corn, shucked
- 1 lime, cut in wedges
- HEAT grill to high heat.
- COMBINE mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a very large bowl. Stir until well blended.
- GRILL corn, rotating the ears occasionally, until cooked through and charred in spots on all sides, about 8 minutes.
- TRANSFER corn, one ear at a time, to the bowl with cheese mixture. Use a large spoon or brush to evenly coat the corn on all sides with mixture.
- GARNISH with extra cheese and chili powder and serve immediately with lime wedges.