This corn dish would be perfect for a Cinco de Mayo celebration, and it’s always a hit at summer gatherings and back yard barbecues. I’ve even put my corn under the broiler and charred it that way. You want to use high heat, so you get a nice char, but it can burn quickly, so be careful!Įither an outdoor or indoor grill, or even a grill pan, will work fine. Make sure to keep an eye on your corn while it’s on the grill. Making again today! I subbed cotija cheese and add a little chopped onion for crunch. I made this a few months ago for a potluck.
You’ll need about six cobs of corn for this recipe, but if you have a few more, you should be fine. Honestly, I would eat this stuff as my main course! I love it that much! But it’s the perfect accompaniment to any Tex-Mex dish, any time of year! This side dish is especially great during the summer months, when corn on the cob is in season. If you think that sounds odd, you’re just going to have to trust me on this one. But it’s so much easier to eat when you serve it off the cob, so that’s what I do.īasically, grilled corn is slathered in mayonnaise, sour cream, lime juice and spices, then finished off with some queso fresco and chopped cilantro. Typically it’s served on the cob, usually on a stick. If you’ve never had street corn, believe me, you’re missing out! Delicious, easy recipe! Making it for the second time this week for another dinner party – was a huge hit at my last party and perfect for Memorial Day. So of course I had to try and recreate it at home! MEXICAN STREET CORN - Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy’s Tacos copycat).Ī Torchy’s Tacos recently opened up where I live, and I think my favorite thing on their entire menu is the Mexican Street Corn.
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