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Mexican Street Corn

by Eric Watson
  • 1 Bag Frozen Corn
  • 1 Tablespoon Vegetable Oil
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Sour Cream
  • 1/2 teaspoon Smoke City Foods BBQ Rub
  • 1 Tablespoon Lime Juice
  • 1/2 Cup Crumbled Cojita Cheese
  • 3 Tablespoons Fresh Cilantro, Chopped

 

  1. Heat pan over medium to high heat . Add vegetable oil. Cook corn until it starts to brown in spots, tossing occasionally. Place in a bowl.
  2. To Make Sauce: Mix together mayo, sour cream, Smoke City BBQ Rub and lime juice in a bowl.
  3. Pour sauce over corn, stir till well mixed and sprinkle with cojita cheese. Garnish with cilantro. Serve in small bowls with wedges of lime on the side.

 

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