I love those recipes that we all grew up with, they are just too good to miss out on.Easy Mexican Street Corn on the Cob aka ELOTES– this street corn is super easy to make on the grill and is the perfect side dish that everyone will enjoy!

This month just so happens to be Hispanic Heritage Month and I’m excited to be sharing some of my FAVORITE Hispanic recipes with you here on the blog! First up: THIS amazingly easy and so incredibly delicious Easy Mexican Street Corn. It’s seriously insane how mind blowing this corn is and I kind of want to eat it every single day.

Today we’re using Cacique Crema Mexicana Agria Sour Cream to make the sauce that goes on the corn and also mixing in some of their Cotija cheese. The nice thing about the Cotija cheese is that it does not melt. So, when you put it on the warm corn and take a bit, you get the warmth of the corn, the creaminess of the Crema sauce WITH the nice little pockets of Cotija cheese. I’m obsessed! ??

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients :

°corn on the cob (count 1 or 2 per person)
°butter
°grated parmesan (ideally we use queso cotija, almost impossible to find here)
°chilli powder
°lime juice
°mayonnaise
°salt

Methods:

Peel the corn cobs and cook them in boiling water or steam until the grains are tender (about ten minutes).
Once the ears are cooked, insert a wooden skewer at the base of the ear to be able to hold it and prepare them according to your preferences.
Spreading little mayonnaise on entire cob, sprinkling with a t parmesan, pour chilli powder, salt, also sprinkling with a lemon juice.
Butter cob
Melt a knob of butter on the cob of corn, sprinkle with a teaspoon of grated parmesan, chili powder and salt. Sprinkle with lemon juice and enjoy immediately.
Or the very simple version including only lemon juice and chilli.

Buen provecho!