Mexican Street Corn

Living in Indiana you have access to some of best sweet corn that this country has got to offer. And while you don’t really need more than just some salt and butter on it because it’s so damn good, this street corn recipe is straight fire. It’s a great alternative to the plain ol’ corn on the cob in case you need to spice things up a bit. The chihuahua cheese is an awesome melting cheese that makes this dish gooey and cheesy. This works best with fresh corn cut right off the cob, but frozen corn also works well if it’s out of season just avoid canned corn at all costs!

Ingredients:

Olive oil for sautéing

6 ears of fresh corn, cut off the cob and set aside

1 red bell pepper diced

Salt to taste

1 TS garlic powder

1/3 cup mayo

2/3 cups sour cream or crème fraiche

1 cup shredded chihuahua cheese

½ cup finely chopped red onion

1/3 cup chopped cilantro

Aleppo pepper

Lime wedges

*Thinly sliced jalapeños as an optional garnish if you like it spicy!

In a sauté pan heat up a few tablespoons of olive oil add corn and allow it to scorch slightly and roasted sautee until tender and corn appears to be “roasted”. Add diced red pepper, garlic powder and salt to taste. Sautee until red onion is tender. Add sour cream, mayo anc cheese, mix well. Top with red onion, clintro, and Aleppo pepper. Squeeze lime over the top and enjoy