This month just so happens to be Hispanic Heritage Month and I’m excited to be sharing some of my FAVORITE Hispanic recipes with you here on the blog! First up: THIS amazingly easy and so incredibly delicious Easy Mexican Street Corn. It’s seriously insane how mind blowing this corn is and I kind of want to eat it every single day.
Today we’re using Cacique Crema Mexicana Agria Sour Cream to make the sauce that goes on the corn and also mixing in some of their Cotija cheese. The nice thing about the Cotija cheese is that it does not melt. So, when you put it on the warm corn and take a bit, you get the warmth of the corn, the creaminess of the Crema sauce WITH the nice little pockets of Cotija cheese. I’m obsessed! ??
How to Make Easy Mexican Street Corn
When making this Easy Mexican Street Corn, you can cook the corn however you like. For me, it HAS to be grilled. I’m a big fan of cooking the corn directly on the grill, husked removed, to ensure that I get those nice darned corn kernels AND to give it that undeniable smokey grilled flavor. You could, however, also leave the husks on.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends