You can easily make the classic Mexican street food right at home now. BAKED OR GRILLED! And this cream sauce is TO DIE FOR!!
I am currently enroute to West Palm Beach. It’s for work, promise. Because I did tell Butters that I would never leave him ever again but duty calls.
So before I “work” and jump into the warm ocean here, let’s talk corn. Mexican street corn, actually.
This is a favorite of mine, even though I’ve never actually been to Mexico nor had their street food.
But I always snag one of these at the local farmers market dousing it in chili powder and cotija.
Because, well, hello. The more the better. But really, this garlicky-lime cream sauce is simply perfection. You can even get rid of the corn altogether and just have a side of the sauce with some chips.
Just a thought, guys.
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