Mexican · side

Charred Mexican Street Corn

Name: Charred Mexican Street Corn
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 4 pieces Sweet Corn (husked); 60 g Mayonnaise; 30 g Sour Cream; 50 g Cotija Cheese (crumbled); 1 clove Garlic (finely minced); 1 tsp Chili Powder; 10 g Coriander Leaf (finely chopped); 1 whole Lime (cut into wedges); 2 g Salt

Sweet corn charred in a hot grill pan, brushed with garlic mayonnaise and topped with cotija and chili powder. Squeeze the lime over just before serving.

A dry grill pan over high heat gives the corn its char. Do not oil the pan or the corn will steam rather than blister. Leave each ear still between turns so the kernels darken in patches, and turn it with tongs. Cotija is salty, so the sauce takes only a little salt; feta is the closest swap if you cannot find it. Brush the sauce on while the corn is hot so it clings, and serve as soon as the lime goes on.

VegetarianGluten-FreeNut-Free

22 minstart to table

10 min prep · 12 min cookServes4× ear235 kcal a serving

Cook · 22 min

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Four ears of charred corn on a platter, coated in white sauce and sprinkled with crumbled cotija, chili powder and chopped coriander leaf, with lime wedges beside them.

Ingredients

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Per serving

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235

Calories

6 g

Protein

17 g

Carbs

18 g

Fat

—

Fiber

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