Mexican Street Corn



°4 cobs of corn, peeled
°10 cl of homemade mayonnaise
°10 cl sour cream
°200 g queso cotija
°½ tsp. chili powder
°1 C. juice
°3 tbsp. olive oil
°Salt pepper


1.Start by preheating oven for 10 min, Th.7 (200°C). Brush corn cobs with olive oil, salt and pepper. When the oven is hot, place them on a baking sheet lined with parchment paper. Cook for 30 minutes, turning them halfway through cooking so that they cook evenly.
2.Mix sour cream and mayonnaise. Once the ears are cooked, drizzle this mixture over them with a tablespoon, and sprinkle them with queso cotija and chili before adding a squeeze of lemon juice. It’s time to enjoy your Mexican corn on the cob!
Enjoy !

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