Deconstructed Mexican Street Corn
Deconstructed Mexican Street Corn combines grilled corn "off the cob", cilantro, sour cream, lime juice & parmesan cheese for an amazingly flavorful side dish recipe!
Video
Ingredients
- 5 ears of corn
- 1/2 cup sour cream
- 3 tbsp lime juice
- 1/2 tsp cayenne pepper
- 1/4 cup parmesan cheese, grated
- 1 tbsp fresh cilantro, chopped
Instructions
- Pull the husks off the kernels, yet keep them attached to the cob for easier handling.
- Place the ears of corn on the grill over medium heat.
- Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred.
- Remove from the grill and allow to cool slightly for easier handling.
- Remove the kernels from the cobs using a sharp knife and add them to a medium saucepan.
- Place the saucepan on the stove over medium heat and add the sour cream, lime juice and cayenne pepper.
- Mix well and heat for 5-7 minutes.
- Place in a serving bowl and top with the parmesan cheese and fresh cilantro.
Nutrition Facts
Serving 6servingCalories 180kcal (9%)Carbohydrates 23g (8%)Protein 6g (12%)Fat 8g (12%)Saturated Fat 4g (20%)Cholesterol 19mg (6%)Sodium 140mg (6%)Potassium 357mg (10%)Fiber 2g (8%)Sugar 8g (9%)Vitamin A 530mg (11%)Vitamin C 11.3mg (14%)Calcium 106mg (11%)Iron 0.7mg (4%)
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