Copycat Street Corn

Recipe

Side Dish
Copycat Street Corn

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Recipe Data

6
Servings
30min
Prep
30min
Total

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    Description

    Rich and creamy, this mildly seasoned Mexican-style dish is made with grilled corn, queso fresco and cilantro. It can be eaten as a side dish, a potato topper or as a chip dip!

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    6 ears sweet corn, husks and silk removed
    3 tbsp. Hy-Vee vegetable oil
    3 tbsp. Hy-Vee mayonnaise
    1 tbsp. fresh lime juice
    1 tsp. Hy-Vee chili powder
    ½ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee black pepper
    Dash Hy-Vee cayenne pepper
    4 tbsp. crumbled queso fresco, divided
    4 tbsp. chopped fresh cilantro, divided
    Hy-Vee sour cream, for garnish

    Things To Grab

    • Charcoal or gas grill
    • Sharp knife
    • Medium bowl

    Directions

    1. Preheat a charcoal or gas grill with greased grill rack for direct cooking over high heat (400 degrees).

    2. Brush corn with vegetable oil. Grill for 8 to 10 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool for 5 minutes. Cut corn kernels off cobs; set aside.

    3. Stir together mayonnaise, lime juice, chili powder, salt, black pepper and cayenne pepper in medium bowl. Fold in corn, 3 Tbsp. queso fresco and 3 Tbsp. cilantro. Top with remaining 1 Tbsp. queso fresco and remaining 1 Tbsp. cilantro. Garnish with sour cream, if desired.

    Nutrition facts

    Servings

    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 10mg
    • Sodium: 300mg
    • Total Carbohydrates: 18g
    • Protein: 4g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

    Recipe Source:

    Decadent Dishes on a Dime