Taco night is always my favorite dinner.
Mexican food is probably my favorite type of cuisine.
You better believe that I could eat enchiladas, burritos, black beans and rice, salsa, and guacamole everyday for the rest of my life and I would be perfectly happy.
So when I saw a post for deconstructed mexican street corn by the Little Leopard Book, I knew I had to try it!
I have never tried Mexican Street Corn but it sounded/looked great so I made a couple of changes to make it single-serving and because I did not have fresh corn on hand.
It’s a great little side dish to have with dinner! I will definitly be holding onto this one for a while!
Mexican Street Corn
serves 1
from Little Leopard Book
1/2 cup frozen corn
1 tablespoon sour cream
1/2 teaspoon lime juice
dash of cayenne pepper
2 tablespoons grated parmesan cheese
1/4 teaspoon dried cilantro
1. Heat a saucepan over medium high heat and add in the corn. Let it cook for about 5 minutes, stirring occasionally.
2. Turn off the heat and add the sour cream, lime juice, cayenne pepper, 1 tablespoon of the parmesan cheese, and the dried cilantro. Mix together and pour into a small, greased ramekin. Top off with the remaining tablespoon of parmesan cheese and bake in a 350 degree oven for 5-8 minutes or until the parmesan cheese is slightly browned.
♥Gluten-Free Recipe
(P.S. If you have never checked out the Little Leopard Book’s blog, you totally should! She has some great food over there!)
