Mexican Street Corn with Pomegranates
Traditional Mexican street corn, roasted and slathered with a savory, cheesy sauce with fresh cilantro and pomegranate arils.
Servings Prep Time
8 15minutes
Cook Time
20minutes
Servings Prep Time
8 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat oven to 450 or gas grill to 400.
  2. Drizzle olive oil on corn cobs and roast/grill for about 20 minutes until lightly charred and tender.
  3. Make sauce by combining crema, mayonnaise, Cotija, lime zest, lime juice, cilantro, chipotle chili powder and minced fresh garlic. The cotija and crema are both salty, so wait to add additional salt until you taste it.
  4. Spoon or brush on creamy cheese mixture and top with pomegranate arils and Queso Fresco.