Creamy Garlic Mexican Street Corn

1: Bring a large pot of water to a boil. Add the corn and cook until fork-tender, about 10 to 15 minutes.

2: Once cooked, drain the corn, drizzle with a bit of olive oil, and set aside.

3: To make the creamy garlic sauce, melt butter in a skillet over medium heat.

4: Add the crushed garlic and sauté for about 30 seconds, until fragrant.

5: Pour in the heavy whipping cream and add all the listed seasonings.

6: Let the sauce simmer over medium heat until it reduces by half.

7: Once reduced, turn off the heat and stir in the parmesan cheese until melted and smooth.

8: Add the corn to the skillet, rolling each ear to coat it fully in the sauce.

9: Let the corn sit in the sauce for about 5 minutes, allowing it to thicken and cling to the corn. Drizzle with extra sauce if desired.

10: Top with crumbled cotija cheese.

11: Serve and enjoy!