Baked Mexican Street Corn is yummy!

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Baked Mexican Street Corn is a different way to eat fresh corn! We couldn't find the Cotija cheese so we used Feta instead. We both thought the dish was pretty good although Mom did not like the Feta cheese.

Here's what you need to make this tasty recipe:


Ingredients

  • 4 ears Corn
  • ½ cup Sour Cream
  • ½ cup Mayonnaise
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 1 ½ cups Cotija cheese crumbled

**NOTE: We did add some cilantro, lime zest and juice to the mixture because I noticed the other recipes were calling for it. 


Instructions
  1. Preheat the oven to 425 degrees F.
  2. In a small bowl, mix the sour cream, mayonnaise, garlic powder, and chili powder. (Plus, we added cilantro, lime zest and lime juice!) Cover and refrigerate until the corn is ready.
  3. Shuck the corn and remove all corn silk. Cover each ear of corn individually in foil, and wrap tightly. Place directly on the preheated oven rack and bake for 45 minutes.
  4. Remove the corn from the oven, unwrap the foil, and let the corn cool off for approximately 30 minutes. (If you skip this step, the sour cream/mayonnaise will just melt and NOT adhere the cheese to the corn!!!)
  5. Once the corn is mostly cooled, slather each ear in the sour cream / mayonnaise / spice mixture. Press the crumbled cheese into the corn on all sides.  

Recipe found here Basil and Bubbly


Baking is a great way to to cook corn. I'm glad we tried it!

Have you ever tried Mexican Street Corn? How'd you like it? We'd love to hear from you, just comment below.

Stay safe and healthy and
DON'T FORGET TO BRING YOUR SASS!

Cathy
Sassy Silver Sisters 
Cathy, Rhonda & Kelly

💓💓💓

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