Mexican Street Corn

This is my favorite summer recipe for eating corn on the cob.  Instead of buttering the corn, a mixtures of sour cream, mayonnaise, and seasonings, with some lime juice is spread over the corn.  If you wish you can roll the corn in some Cotija cheese crumbles.  I recommend doing this.  It takes the flavor to a whole new level.

Mexican Street Corn
From Our Best Bites 

Ingredients

4 ears fresh corn on the cob, cooked and warm
3 tablespoons mayonnaise
2 tablespoons sour cream
1/4–1/2 teaspoons lime zest
1/2 teaspoon fresh lime juice
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon chili powder
tiny pinch kosher salt
1 cup crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

Instructions
1. While corn is cooking, combine mayo, sour cream, lime zest and juice, cayenne pepper, chili powder and salt.
2. Spread mixture on warm corn and then roll or sprinkle with cheese.

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