Side Items

Theron?s Mexican Street Corn takes several minutes to prepare.

Theron?s Mexican Street Corn takes several minutes to cook.

Theron?s Mexican Street Corn makes 6 servings.

The ingredients for Theron?s Mexican Street Corn are:

6 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh
18 tsp Mexican Crema (Cacique) (15 ml) (by X9REDHILL)
8 oz Cotija Queso Seco Cacique cheese
3 serving Ancho Chili Powder (by SMARTIEBEE)
.5 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder

Here is how you make Theron?s Mexican Street Corn:

1. Grill the corn until done 2. In a 9?13? baking dish or gallon ziplock bag, combine the Cotija cheese, garlic powder, onion powder, salt, and chili powder. Mix well 3. Slather Mexican crema on each ear of corn. 4. Roll the grilled ears of corn in the cheese mixture ensuring they are evenly coated on all sides. Sprinkle any leftover cheese mixture over corn. 5. Serve with (optional) lime wedges and eat immediately. NOTE: For quicker cooking, cook the corn in the microwave for a few minutes in the husk then husk the corn and finish on the grill. DON?T COMPLETELY ELIMINATE THE GRILL Serving Size: 6 servings of one ear per servingNumber of Servings: 6Recipe submitted by SparkPeople user THERONJR.

The nutritional information for Theron?s Mexican Street Corn is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 243.5

• Total Fat: 14.2 g
• Cholesterol: 10.0 mg
• Sodium: 790.9 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 2.5 g
• Protein: 12.3 g

Theron?s Mexican Street Corn is Mexican cuisine.