ROASTED MEXICAN STREET CORN
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I am these days enroute to West Palm Beach.
It’s for work.
Promise.
Because I did inform Butters that I could by no means go away him ever again.
But, obligation calls.
So earlier than I “work” and bounce into the nice and cozy ocean here, let’s speak corn.
Mexican highway corn, actually.
This is a favourite of mine.
Even although I’ve by no means really been to Mexico.
Or had their highway food.
But!
I at all times snag considered one of those on the native farmers market.
Dousing it in chili powder. And cotija.
Because. Well, hello.
The extra the better.
But really.
This garlicky-lime cream sauce is merely perfection.
You may also eliminate the corn altogether and just have a edge of the sauce with a few chips.
Just a thought, guys.
ROASTED MEXICAN STREET CORN
INGREDIENTS:
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon garlic powder
Juice of one lime
6 ears corn
1 teaspoon chili powder
1/2 cup crumbled cotija cheese
1/4 cup chopped contemporary cilantro leaves
DIRECTIONS:
Preheat oven to 400 tiers F.
In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside.
Place corn husks instantly on the oven rack and roast till corn is soft, about 35-40 minutes.
Peel down husks and unfold with mayonnaise mixture.
Serve immediately, garnished with chili powder, cotija and cilantro, if desired.
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