This mexican street corn is the perfect addition to a good Mexican meal. I love making enchiladas and this is a perfect side to serve with it. You can use fresh corn or frozen for the recipe. I’ve used both and they were both equally delicious.
Mexican Street Corn
Ingredients:
- 5¼ cups corn, approximately 7 ears of corn
- ¼ cup mayonnaise
- ¾ cup sour cream
- juice of 1 lime
- 1 tsp chili powder
- ¾ cup grated parmesan cheese
- 1 cup pepper jack cheese
- ¼ cup crumbled feta
- Queso
Instructions:
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Preheat oven to 350ºF. Lightly spray a 9×9-inch pan with cooking spray. Set aside.
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In a large bowl, combine corn, mayonnaise, sour cream, lime juice, chili powder, parmesan cheese and pepper jack cheese.
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Pour corn mixture into prepared pan.
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Bake uncovered for 30 to 40 minutes. Remove from oven and top with warm queso and sprinkle with feta cheese.
