Street Mexican Corn


°4 ears of corn 
°1/4 cup Mexican cream
°1/4 cup mayonnaise
°1/4 teaspoon garlic powder
°1/4 teaspoon onion powder
°1/8 teaspoon ground chili powder
°1/8 tsp salt
°Juice of 1/2 lime
°2 teaspoons chopped cilantro
°crumbled Cotija cheese, or queso fresco
°chopped cilantro
°chili powder


Remove the husk and silk from the corn. If grilling, preheat grill. Place the corn directly on the grill and cook for about 3 minutes, then turn the corn to continue cooking on the other sides. Continue until all sides are cooked. If using a skillet, preheat the skillet over medium heat, add a small amount of olive oil, about 1 tsp. Adding corn and cooking for 3 min, then turn to continue cook other sides of corn.
While corn cooks, preparing sauce. Add the Mexican cream, mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice and chopped cilantro to a small bowl. Mix until combined.
Once the corn is cooked, place on a plate. Brush or spread the sauce over the whole cob of corn.
Add toppings of choice, Cotija or queso fresco, cilantro, chili powder, extra lime juice.

Serve hot & Enjoy !