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
Servings Prep Time
8 15minutes
Cook Time
  • 8 corn cobs
  • 2Tb olive oil
  • 1/3cup Mexican Crema or Sour CreamCacique brand is my favorite
  • 1/3cup mayonnaise
  • 1/3cup cotija cheeseCacique brand
  • 1/2cup cilantro
  • 2tsp lime zest
  • 2Tb lime juice
  • 1clove garlic minced
  • 1/8 tsp chipotle chili powder
  • 1/4cup pomegranate arils
  • 1/4cup Queso FrescoCacique brand
  • lime wedgesfor garnish
  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.

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