Have you ever experienced Mexican Street Corn? If you haven’t, you need to keep reading. It’s wildly delicious.
A few weeks ago, we had a big group of friends over for an outdoor meal. Mr. Handsome and another guy cooked the entire meal over the fire (it turned out great!), and Mexican Street Corn was one of the dishes they made.
Start with some frozen corn. We prefer Trader Joe’s Super Sweet Cut Corn. It tastes like it’s fresh off the cob, without all the mess of the cob. I honestly don’t know if I’ll ever buy corn on the cob again, as long as I have some of this stuff in the freezer. Using some oil, cook the corn in a cast iron skillet, either over a fire or on a stove.
Once the corn is nice and hot, add a little bit of sour cream, lime juice, crumbled queso fresco, chili powder, and cayenne pepper. If you desire salt and pepper, add that, too. Make sure not to overdue the chili powder or cayenne pepper, unless you like spicy.
Then you sit back and enjoy it. We made way too much, so I froze the extras, and it thawed really nicely.