Mexico City’s streets are vibrant and alive with street food vendors of many kinds. Corn serves as one of the most prominent ingredients for the street vendors. Most of today’s street corn recipes are inspired from its origin in Mexico and this street corn recipe is incredibly delicious. We think you will be so inspired, you to never eat plain buttered corn-on-the-cob again!

ROASTED STREET CORN RECIPE

Ingredients:

8 ears of corn (preferably husk on)
One 8 oz jar of Joy’s Gourmet Garlic Spread with chipotle
8 oz crumbled queso fresco cheese
1 cup chopped cilantro

Directions:

Peel back the husk but do not remove. Use a paper towel to rub off the fibers from the cob. Cover cob with Garlic Chipotle Spread, then fold the husk leaves back in place. Grill at 350 degrees for 2-3 minutes on each side. Some grills may be too hot, be careful not to burn the corn (just a little bit of char on corn is good). When done grilling let cool for a few minutes, then peel off the husk and enjoy!

Street Corn