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Before you jump to My Mexican Street Corn 🌽 recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is nowadays a good deal more popular than in the past and rightfully so. There are numerous diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. Although we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. A lot of people typically believe that healthy diets demand a great deal of work and will significantly alter the way they live and eat. Contrary to that information, people can modify their eating habits for the better by implementing a few small changes.
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To sum up, it is not difficult to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to my mexican street corn 🌽 recipe. You can have my mexican street corn 🌽 using 15 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare My Mexican Street Corn 🌽:
- Get corn cobs
- Provide salted butter
- Prepare garlic cloves (minced)
- Use mayo
- Provide paprika
- Use chili powder
- Take dried parsley
- Prepare cumin
- Prepare ground all spice
- Take smoked paprika
- Prepare parmesan cheese
- Prepare Sour Cream Mayo Topping:
- Take mayo
- Prepare sour cream
- Take Spinkle parmesan cheese
Steps to make My Mexican Street Corn 🌽:
- Pre heat broiler to high.
- Shuck your corn.
- Boil corn for 10 minutes. Take out. Pat dry.
- Get 4 pieces of aluminum foil out… however, big you want or need them.
- Melt butter and garlic in bowl.
- Add all the spices to your bowl and mayo.
- Get your aluminum and lay the corn on it. Add the butter mixture on the corn.
- Make the topping and spoon the mixture on the top of the corn.
- Wrap it up and leave it sit for 30 minutes. After it's sat, put in broiler for 7-10 minutes.
- Put back in oven on 375 degrees for 15 minutes.
- Top the corn with more plain sour cream and paprika, jalapenos and squeeze a lime on the top.
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