For todays Tasty Tuesday we have teamed up with our good friend Caroline to share with you this delicious recipe that's perfect for summer! Be sure to give her a follow on Instagram @armelle_blog or check out her blog www.armelleblog.com to get her latest recipes.
There is nothing better than fresh corn on the cob in the summer months! I can't get enough!My favorite way to eat corn is with the addition of some amazing flavors and spices inspired by Mexican Street corn!
The combination of creaminess with lime, cotija cheese and spices is out of this world!
6-8 ears of fresh sweet corn
3/4 cup Mexican crema sour cream (in the refrigerated section), or sour cream
3/4 cup Mexican Mayonesa or regular mayonnaise
1/4 cup fresh lime juice
2 teaspoons finely grated fresh zest of one lime
1/4 teaspoon Paprika, or to taste
1/4 teaspoon Chili powder, or to taste
One clove fresh garlic, finely minced
1/2 cup Cotija cheese, crumbled
1/4 cup fresh chopped cilantro to top
1. Grill or Boil Corn until cooked.
For the grill: turn the heat to high or 500 on the Traeger. If you are keeping the corn in the husk to cook, soak in water before placing in the grill to prevent the husk from burning and grill for 10-20 minutes. Remove husk. If you are removing the husk before you grill. Place the corn on the grill for about 3-5 minutes then turn over and repeat until each side is cooked through and just charred. Then, remove from the grill.
2. Meanwhile, a medium bowl mix together Mexica Crema sour cream, Mayo, lime juice, lime zest, paprika, chili powder, garlic, and cotija cheese. Mix well. Taste for seasonings and add salt and extra seasonings if desired (cotija cheese already adds some saltiness).
3. Coat the cooked corn with a pastry brush or a spoon with the crema mixture.
4. Sprinkle with additional cotija cheese crumbles, paprika, chili powder, and fresh cilantro.