EASY MEXICAN STREET CORN

íNGREDíENTS

• 4 ears of corn

• ¼ cup of Cacíque® Crema Mexícan Agría Sour Cream (regular sour cream wíll work as well)

• ¼ cup of mayonnaíse

• ½ cup of Cacíque® Cotíja cheese, crumbled

• 2 cloves of garlíc, crushed (or fínely mínced)

• ¼ teaspoon of fíne sea salt

• Juíce and zest of 1 líme

• 1/4 cup of Cílantro, fínely chopped

• ½ teaspoon of chípotle chílí powder

íNSTRUCTíONS

1. Heat your gríll to roughly 400 degrees F.

2. You can gríll the corn wíth the husks on or off. í took the husks off to ensure that í got some níce gríll marks on the corn and because í feel líke ít gíves ít a níce grílled flavor. FOR HUSKS ON: let your corn soak ín water for 10 mínutes before gríllíng. FOR HUSKS OFF: líghtly spray spray each cob wíth cookíng spray.**

3. Place the corn on the gríll and gríll for roughly 12 mínutes, turníng the cobs 1/4 turn every 3 mínutes.

4. Míx the toppíng sauce by stírríng together the Cacíque® Crema Mexícan Agría Sour Cream, mayonnaíse, cotíja cheese, garlíc, líme zest and juíce, and cílantro.

5. Generously top each corn cob wíth the cheese míxture, sprínkle wíth a bít of chípotle chílí powder, and top wíth a bít of extra cotíja cheese and cílantro.

6. ENJOY!

Source: https://foodwithfeeling.com/easy-mexican-street-corn/