Mamacita's Salsa Fresca Mexican Street Corn
Prep: 20 min
Cook: 5 min
6 ears of corn
1/4 cup of Mamacita's Salsa Fresca, well drained
1/2 cup of mayo
1/2 cup of greek yogurt
1 cup queso fresco cheese, crumbled
1 teaspoon salt
pepper to taste
cilantro for garnish
First get a large pot of water boiling. Peel back the husks of the corn, removing the stringy inside but keeping the rest to act as a handle. Place all the corn in the pot, keeping the husks outside of the water and cook the corn for 5 minutes. While the corn cooks, mix the Salsa Fresca, mayo, yogurt, zest from the whole lime, salt and pepper in a bowl until combined - set aside.
Once the corn is cooked, grill the corn to get a good char on the outside.
As soon as the corn is done on the grill, set on a serving dish and squirt fresh lime juice all over the cobs, then slather the mayo mixture all over with a brush or a spoon. Crumble the queso fresco cheese and garnish with chopped cilantro and lime.
Kelly + Kyle