Mexican street corn is the best corn on the cob ever! Make your own version of it at home it’s super simple.
Can you believe that there is only a few food trucks in the town I live in? For those of you that live in a city with food trucks, I am jealous and need to move asap. It’s kind of sad that this town called Fargo, ND has hardly any and I wish there was more. Food trucks are awesome. I’ve thought about opening up my own and buying a truck before, maybe someday. It’s a dream. Can you guess what it would be about?
There is a food truck here called Taco Bros located downtown in Fargo. If you’re from where I live, you must go there someday and try the Mexican Street Corn. It is too die for. I saw the cook in the truck dunk the corn in butter, probably clarified butter, and then it was slathered in mayo with some kind of red sauce. By the time I was done eating, there was corn all over my face. Usually corn is sprinkled with Cotija cheese and I can never find that here, so I just used good old grated parmesan. That worked pretty well. I roasted the corn in the oven at 400 degrees for 10 to 15 minutes. You can even grill this corn if you like. I just didn’t feel like starting my grill up.
- 3 ears of corn
- ½ stick of butter, melted
- ¼ cup of a mayo
- 1 tsp of chili powder
- 1 tsp of Sriracha sauce
- Parmesan Cheese
- Preheat oven to 400 degrees.
- Bake corn at 400 degrees for 15-20 minutes.
- While the corn is cooking is cooking, mix the mayo with chili powder and Sriracha sauce. Melt the butter in the microwave.
- Brush the corn with the melted butter and then the mayo mixture. Roll the corn in parmesan cheese and eat!