Mexican Street Corn Foil Packets
Covered in a cool sour cream sauce, rolled in cheese and seasonings and spritzed with lime, this Mexican Street Corn recipe cooks up tender in a foil packet.
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Servings: 6 ears of corn
Ingredients
- 6 medium ears of corn, shucked and cleaned
- ½ C cojita cheese crumbles
- ½ C Cilantro, finely chopped
- ¼ C mayonnaise
- ¼ C sour cream or Mexican Crema
- 2 teaspoon chili powder
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 lime quartered
- 12 foil pop up sheets
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- In a small bowl or measuring cup, mix together mayonnaise and sour cream. Set aside.
- Mix together chili powder, cayenne pepper, garlic powder, and salt. Set aside.
- Place each ear of corn on an aluminum foil pop sheet. Brush the mayo & sour cream mixture on all sides. Sprinkle the spice mixture on all sides.
- Tent a second foil pop sheet both horizontally and vertically. Place the tented second sheet on top of the corn and first sheet. Fold edges of the foil sheets together one or two times around all the edges to create a rectangular packet around the corn.
- Bake in the oven or on the grill until tender. Oven bake time 25 minutes. Grill time 20-25 minutes.
- After grilling or baking, open packets. Sprinkle corn with cojita cheese and cilantro. Spritz with lime and serve.