Make it for your next barbeque dinner party and watch it dissapear!
Mexican Street Corn
⅓ cup mayo
⅓ cup sour cream
½ cup feta (crumbled)
¼ cup cilantro (chopped)
¾ tsp ancho chili powder
2 garlic cloves (minced)
salt (to taste)
6 corn ears
lime wedges (for serving)
- Grill corn over medium-high heat for around 12 minutes. The corn should be very charred and golden brown in spots and cooked through.
- Combine Mayo, sour cream, cilantro, feta, garlic, ancho chili powder, and salt to taste, and mix well.
- Smother this sauce over grilled corn.
- Sprinkle with more cheese, cilantro, and ancho powder, and serve with lime wedges. Enjoy!