Easy Gluten-Free Mexican Street Corn Recipe
The craveable taste of sweet corn topped with crema and spices. This street corn recipe is all the fun of a festival at home.
Servings: 12 people
- 6 ears of corn
- 3/4 cup Mexican crema or mayonnaise
- 1/2 lb queso cotija, traditional Mexican cheese shredded, or feta cheese, crumbled (optional)
- Cayenne or smoked paprika to taste
- 4 limes, cut into wedges
Half each ear of corn by scoring with a large chef knife and snapping. Boil corn in salted water for 5 to 8 minutes, or until just tender. Spread corn with a thin layer of crema, then roll in cheese to coat. Sprinkle with cayenne. Squeeze lime juice over the top of the corn, serve with additional lime wedges if desired.
Make it Dairy-Free: Use mayonnaise and omit the cheese (that’s the way I eat it!)