Mexican Street Corn
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Here‘s Shawn Lindsay’s famous Mexican Street Corn. This recipe is EVERYTHING! I love corn, and I hope you and yours enjoy Shawn’s take on this classic as much as I do!
Taste the Love,
Kara
INGREDIENTS
3 tblspns of The Cook Shop Creole Seasoning Blend and of the Cajun Seasoning Blend
6 corn in husk
3 tblspns butter
(1/2) cup Mayo or sour cream
1 cup cotija cheese Worcestershire sauce
1 tblspn fresh lemon juice
DIRECTIONS
Soak corn 30mins-1 hour in husk and then drain corn with husks on.
Grill: corn with husks 15-20mins and cool slightly.
Pull husks back and brush with melted butter and sprinkle with lime. Return to grill 5-10mins. Remove and spread Mayo or sour cream. Coat with cheese, The Cook Shop Creole and Cajun Seasoning Blends.
OR
Bake: corn with husks off
Brush with Mayo or sour cream; cover with cheese, chili powder, salt, pepper, and lime. Wrap each ear with foil and bake at 400 degrees for about 20mins.