Street Corn with Mexican Crema

When I was little, my mom would take me to the local flea markets and I’d always insist on getting a roasted corn on the cob. It was so flavorful and crunchy each time. This recipe is a re-creation of those memories, with a little extra kick. It’s also very quick, easy to make, and a perfect addition to any traditional Throwback Dinner menu.

*SIDE NOTE: This recipe calls for a chipotle chili powder. It adds an amazing smoky flavor to the dish. However, if this spice is unavailable or maybe too spicy for you, a regular chili powder can be substituted.

Makes 4


4 fresh corn on the cob, husks removed
1 tbsp Kosher salt
1 tsp ground black pepper
4 tbsp unsalted butter, melted
1 cup Mexican crema
1 tsp chipotle chili powder
1 tbsp garlic powder
1 tsp lemon zest
1 tsp lime zest
1 tbsp fresh chopped parsely, extra for garnish
1 tbsp fresh chopped cilantro, extra for garnish


Heat oven to 450. Line baking sheet with foil, place baking rack on sheet and spray with non-stick spray.

Remove husks from corn and wash under cold water.

Processed with Snapseed.
Husk and wash corn

Season corn with salt and pepper.

Baste corn with melted butter and place on baking rack.

Cook for 12 minutes on the top rack of oven.

In a small bowl, mix remaining ingredients (except garnish) and set to the side.

Remove corn from oven, let cool for 5-10 minutes.

Spread crema mix on each corn, serve.


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