Let me just start by saying that the inhabitants of this house will eat corn no matter how it is given. From the simplest of preparations…to the most complex…if it has corn in it, it’s getting eaten. With that in mind, we are still always looking for a way to spice things up a little bit. Do we find inspiration in normal places like cookbooks and websites? Not this house….we find inspiration in the oddest of places….on the couch, watching “Nacho Libre“. Yeah, that’s right. I said “Nacho Libre”. Ever see that part where Esqueleto is holding his Mexican Street Corn up to Nacho’s face? No? For shame. That part sparked many a “get that corn outta my face” in my house. I never said we were normal.
Yet, through the laughter, the foodie in me wondered how we too can have some Nacho Libre Corn. After some brief searching on line, I found one that I could adapt easily enough without heading off to the nearest store. This stuff is amazing….no exaggeration…no sales pitch….it’s that darn good. We have made it for cookouts, weeknight dinners, and have never been met with anything but rave reviews. Luckily, you don’t have to wear way too small tights to eat it either!!
Grilled Mexican Street Corn
Ingredients
- 8 Ears of Corn
- 1/2 cup Mayonnaise
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp garlic powder
- 1 Tbsp paprika
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup monteray jack cheese shredded
- 1/2 cup parmesan cheese
Instructions
- Shuck the corn and preheat your grill on high.
- Combine all ingredients except the parmesan in bowl.
- Grill the corn over high heat until cooked through and slightly charred, about 10 minutes total.
- When corn is finished, remove from grill and baste with the creamy mixture.
- Sprinkle parmesan over corn.
- For extra kick, lightly sprinkle with even more chili powder!!
