Walking Mexican Street Corn
Enjoy your shindig with this simple, make-ahead side made for snacking. Prepare ingredients a day ahead and stir together at serving time for guests to “walk and talk” while feasting.
Ingredients
10–12 ears of fresh corn (6–8 cups)
6 tablespoons Mexican table cream
6 tablespoons mayonnaise (we use Duke’s)
1 bunch green onions, chopped (1 cup)
⅔ cup cilantro, loosely packed
3–4 cloves fresh garlic, minced
2 tablespoons juice and zest of 1 lime
2 tablespoons juice and zest of 1 orange
1 tablespoon chili powder, divided
1 cup cotija cheese, crumbled and divided
Salt and pepper to taste
Directions
Shuck and wash corn. Lightly roast on the grill or on gas stove burners. Cool and cut corn from cobs into mixing bowl.
While the corn is cooking, mix the cream with mayonnaise. Set aside.
At serving time, combine onions, cilantro, garlic, zest with juice and 2 teaspoons of chili powder with corn. Stir in crema mixture. Fold in ¾ cup of the cheese. Taste and add salt and pepper as desired.
Spoon into cups. Garnish with chili powder, plus the remainder of cheese and cilantro.
We used fun 4-ounce ice cream cups for serving.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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