Mexican Street Corn

Yield: 10 servings


  • 10 ears of corn
  • 3/4 cup mayonnaise
  • 2 cups (16 oz.) sour cream
  • 1/2 cup fresh cilantro, chopped
  • 1 cup Parmesan cheese
  • 4 tbsp lime juice
  • Chili powder


We made double in the pictures, so don't be daunted by the big volume.
  1. Husk the corn, leaving the stem on the end.  It'll become a handle later.
  2. Cook the corn over a campfire or BBQ.
  3. While the corn is cooking, mix all remaining ingredients in a large bowl.
  4. When the corn is cooked, slather on the sauce over the outside.
  5. Use the stem as a handle to hold it without getting your hands dirty, and enjoy.
Adapted from Saving Money Camping.