New

Mexican Street Corn

Serve up a batch at your next barbecue - your guests will thank you, again and again.

Prep Time

5 min

Cook Time

5 min

Servings

12

Ingredients

  • 1 (12-count) package Green Giant® Extra Sweet Mini Ears of Corn-on-the-Cob

  • 1 teaspoon salt

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 2 tablespoons lime juice

  • 1/2 cup crumbled cotija cheese

  • 1 teaspoon chili powder or Tajín

  • 1/4 cup chopped cilantro

  • lime wedges, for serving

Directions

  1. Steam corn in a steamer basket set over boiling water in a large pot for 5 minutes. Sprinkle with salt.

  2. Clean and oil grill grates. Preheat grill to medium high (400°F). Add corn cobs and grill for 5-7 minutes, turning occasionally until charred in some spots. Alternately, place a grill pan over medium-high heat on the stovetop and grill for 5-7 minutes turning occasionally.

  3. In a small bowl combine mayonnaise, sour cream and lime juice.

  4. Arrange corn on a platter, drizzle with mayo mixture and sprinkle with cotija, chili powder and cilantro. Serve with lime wedges on the side.

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