Simple Street Corn
Street corn is a Mexican staple. We want to make a Simple Street Corn that's easily accessible, in terms of ingredients, and simple to complete, with little effort -- you know simple!
Ingredients
- 4-5 cobbs of corn
- ½ stick unsalted butter may use salted, remove added salt
- 35 g sour cream cold
- 1-2 pinch salt
- ⅛ tsp. garlic powder
- ⅛ tsp. black pepper optional
- ⅓ cup fresh cilantro chopped
- ½ cup parmesan shredded or fine
- cayenne powder sprinkled*
- bacon grease olive or avocado oil works
- sprinkle fresh lime optional
Instructions
- Preheat oven to 425°F.
- Shucked the corn, if not done, a rinse to clean. Pat dry. Add skewers, if desires to the end of the cobbs.
- Place corn on greased (bacon or oil) pan, then place in the oven. Cook for about 30 minutes.
- In a small bowl, melt the butter. Add the cold sour cream, salt, garlic powder and black pepper, and mix. It will take a minute to merge into a creamy blend together, but it will.
- After the butter blend is creamy, and the corn is cooked, remove corn from oven and brush the butter blend over the corn, all around. Add a decent amount.
- Sprinkle the parmesan on the cobbs, then sprinkle the cayenne pepper, to your desired amount. Then lastly, sprinkle the cilantro.
- Top with a splash of lime if desired. Serve immediately.
Notes
- Cayenne is not measured, along with the lime, because your taste preference determines the amount. If you have a low tolerance to spice, but still would like to make this, use paprika to achieve the red color.
- Patting the corn dry helps it develop a nice multi-colored look. Turning the corn half-way through the cooking period, can help this as well.
- This recipe does not use queso fresco to make it more accessible for people who struggle to find said ingredient.
- Always taste best warm.
Tried this recipe?Let us know how it was!