La Carnita's Mexican Street Corn

10 mins Prep Time

17 mins Cook Time

Written By

Robin Winship

One of Toronto's most lively Mexican hotspots -- La Carnita -- knows how to dole out fun, inventive and flavourful Mexican fare. Try out the original recipe for their famed Mexican street corn; smothered in crema, crumbled queso and sprinkled with chili seasoning.

If you are having trouble finding queso añejo, try making your own or substitute for feta. If you can't find ground ancho chili powder replace with regular chili powder or crushed red pepper. If you can't find ground chile de árbol use ground cayenne powder or even smoked paprika. Lastly, check out this recipe for Mexican crema here.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @la_carnita!

Ingredients

Mexican Street Corn

4 cobs corn, shucked
2 – 3 pinches salt
2 – 3 tbsp melted butter
¼ cup queso añejo, finely crumbled
½ tsp ground ancho chili powder
2 – 3 generous pinches ground chile de árbol
1/3 cup Mexican crema
1 lime, cut into wedges

Directions

Mexican Street Corn

3 Steps

Step 1

Bring a large pot of water to a boil with a dash of salt. Boil corn for 2 minutes, then cool.
Step 2

Heat barbecue to high. Grill corn, brushing with butter and turning often for about 15 minutes. Once the corn is evenly charred, place on a serving dish.
Step 3

Sprinkle with salt and drizzle with crema, then dust with the two chili powders. Top with crumbled queso añejo and serve with lime wedges.