Description
Top Mexican Appetizers
Ingredients
4 ears of corn
½ cup mayo
¼ cup sour cream
1 lime, zested and juiced
½ teaspoon kosher salt (or 1/4 tsp table salt)
¼ teaspoon chili powder (more to taste)
3–5 Tablespoons queso fresco, crumbled
Instructions
1. Heat grill to medium high heat.
2. Grill corn. Partially shuck 4 ears corn then place on the hot grill and grill on all sides until husk is tender and has a few dark brown spots (about 15 minutes). Remove from heat and allow to cool slightly.
3. In a bowl, mix together mayonnaise, sour cream, juice of one lime, lime zest, salt, and chili powder until combined. Adjust seasoning to taste.
4. Remove the kernels from each cob. Place the warm corn in the same bowl with the cream mixture and mix to combine.
5. Transfer to a serving bowl and top with cilantro, queso fresco, and hot sauce. Chill if desired or serve warm with tortilla chips.
Notes
This easy Mexican appetizer can be served warm or cold. For extra flavor, add roasted jalapeños or smoked paprika. Perfect for parties and cookouts!
- Prep Time: P0DT0H15M
- Cook Time: P0DT0H0M
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3
- Sodium: 310
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
- Cholesterol: 10
