Mexican Street Corn

Prep Time

15 min



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Mexican Street Corn

Ingredient List

5 Ears of Corn cut into halves
2 tbsp Mayo or Crema
¾ C Queso fresco
  The Habanero as needed

Steps to Follow

Place a large pot (wider than the corn) over high heat with enough water to cover them, bring up to a boil and cook for 3-5 min

Pull corn out with tongs, let chill for 5 min add schemer mayo or crema on the cob, roll the cob on queso fresco, top them with THE Habanero and enjoy!

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