Mexican Street Corn

Easy side dish with bold Mexican flavors and a spicy kick with fun presentation
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 ears fresh corn on the cob husked
  • ¼ cup lite sour cream
  • 1 TBS lime juice
  • 1 TBS garlic squeeze tube
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp smoked paprika
  • Dash of cayenne pepper
  • Dash of chipotle chile pepper
  • Salt and pepper to taste
  • 1/4 cup crumbled queso fresco
  • 1/4 cup chopped fresh cilantro
  • 4 small tortillas

Instructions
 

  • Spray each ear of corn with PAM cooking spray and wrap in foil. Grill over medium-high heat. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 mins. Set aside to cool.
  • Cut the kernels off of the cob and transfer to a bowl. Add all of the remaining Ingredients to the corn and stir to combine.

Tortilla Baskets

  • Preheat oven to 400° F. .
  • Spray the inside of a ‘mega’-muffin pan with PAM cooking spray.
  • Microwave tortillas for 30-60 seconds until soft & pliable. Pierce a few times with a fork. Place tortillas into muffin cups and use 2nd pan on top to “press” them down into the bottom of the base pan. Remove top pan.
  • Bake for ~8 mins until golden brown.
  • Let cool. Then fill with Street Corn.