Creamy Garlic Mexican Street Corn | The butta babe

The butta babe

Name: Creamy Garlic Mexican Street Corn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: SIGNATURE SELECTS Chili Powder; Cacique Cheese, Part Skim Milk, Cotija; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Challenge Butter, Unsalted, European Style; Elephant Garlic; Morton & Bassett Spices Cayenne Pepper; Organic Potted Oregano; El Guapo Garlic Powder; Lucerne Table Cream, Light; David's Kosher Salt; O Organics Cheese, Organic, Shredded, Parmesan; SIGNATURE SELECTS Super Sweet Corn, Whole Kernel

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Creamy Garlic Mexican Street Corn

Serves 615 mins prep15 mins cook

A delicious and creamy way to enjoy corn on the cob, featuring a garlic-infused sauce with Parmesan cheese and a touch of spices.

0 servings

What you need

tsp chili powder

oz cotija cheese

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

Challenge Butter, Unsalted, European Style

oz unsalted butter

clove garlic

tsp cayenne pepper

tsp oregano

tsp garlic powder

cup heavy cream

tsp kosher salt

O Organics Cheese, Organic, Shredded, Parmesan

cup parmesan cheese

SIGNATURE SELECTS Super Sweet Corn, Whole Kernel

ears sweet corn

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Instructions

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!

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