- 6 ears fresh corn
- 2-3 Tbsp sour cream
- 1 Tbsp Lime EVOO
- 2 tsp Tex-Mex Street Corn Seasoning
- 1 Tbsp lime juice
- 1/4 cup queso fresco
- 1/4 cup chopped cilantro
- Preheat grill for high. Shuck corn and brush with lime extra virgin olive oil and wrap in foil. Grill for 15 minutes, turning every 3-4 minutes. Cool completely and cut kernels off the cobs.
- Combine kernels, sour cream, lime juice, and Tex-Mex Street Corn Seasoning. Garnish with queso fresco and cilantro.
Recipe adapted from Let's Dish Recipes