Off the Cob Mexican Street Corn
We love Street Corn, and eating it off the cob avoids the mess! The addition of balsamic vinegar brings out the sweetness of the corn, and blends so well with the rest of the ingredients.
6 ears fresh corn on the cob, husked (4 1⁄2 - 5 cups corn)
2 Tbsp mayonnaise
2 Tbsp sour cream or yogurt
lime zest from one lime
1 tsp chili powder
1⁄4 tsp cayenne pepper
Salt and pepper, to taste
1⁄4 cup crumbled queso fresco, or Parmesan cheese
2-4 Tbsp chopped fresh cilantro, or parsley
juice from 1⁄2 of a fresh lime
Preheat grill for medium high heat.
Brush corn with oil.
Grill corn, turning every 2-3 minutes, until slightly charred on all sides.
Cool corn and cut kernels off the cob into a bowl and set aside.
In a small bowl, combine mayonnaise, sour cream, balsamic vinegar, lime zest, chili powder and cayenne. Add to corn and toss to coat.
Garnish with cheese, chopped cilantro, and a squeeze of lime.
Note: substitute a bag of frozen corn when fresh corn is not in season. Sauté the corn in Olive Wood Smoked Olive Oil on high heat to give it a quick char, and proceed with the recipe.