Mexican Inspired Corn
This Mexican-inspired Corn is coated with a flavorful mix of chipotle, cotija cheese, and cilantro, for an easy side dish for taco night and more!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 4 ears corn on the cob
- 3 tbsp mayonnaise
- 2 tbsp sour cream
- 1/2 tsp chipotle chile powder
- 1/2 cup crumbled cotija cheese plus 1/2 cup more for rolling
- 1/4 cup chopped fresh cilantro plus 1/4 cup more for rolling
Grill the corn for 5-10 minutes until cooked through. If you don’t have a grill or a grill pan, you can also roast the corn at 500 degrees F for about 10 minutes, or you can even broil it.
In a bowl, mix together the mayonnaise, sour cream, chipotle, crumbled cotija cheese, and cilantro. Brush this mixture all over the corn (and know that it will look like a mess for now, and that’s okay).
Lay out the remaining cotija cheese and cilantro in separate piles, and roll the corn in the cotija, then in the cilantro. It’s now ready to be served. Enjoy!
Calories: 208kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 293mg | Potassium: 254mg | Fiber: 1g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 6.1mg | Calcium: 99mg | Iron: 0.6mg