No doubt Mexican food is always a crowd favorite. It even has its own day of the week with #TacoTuesday. Facts are though tacos need friends, and I suggest something more exciting than stale corn chips. Mexican Street Corn is hands down one of the best sides as is, but why not take it a step further and add a little spicy twist!?
You will see my recipe includes both a Mexican and American version in case the Mexican ingredients are not in your local store.
Ingredients (Mexican Version):
- Corn on the Cob
- Mexican Crema
- Queso Cotija
- Tajin Seasoning
- Takis
Ingredients (American Version):
- Corn on the Cob
- Mayo
- Grated Parmesan Cheese
- Cayenne Pepper
- Flamin’ Hot Cheetos
Directions:
1. Break the raw cobs in half then boil or grill
2. Spread a layer of Mexican Crema/Mayo around the corn
3. Softly roll corn over the Queso Cotija/Parmesan Cheese to create a thin layer
4. Crush a bag of Takis/Flamin’ Hot Cheetos until crumbs are very fine (I just used a hammer lol), then roll corn over crumbs.
5. Lastly, sprinkle the Tajin Seasoning/Cayenne Pepper over corn cobs and serve!
Share your favorite Mexican food in the comments!