Mexican Street Corn

On the streets of Mexico, you can find fresh ears of corn grilling over an open flame. Instead of just spreading butter on it, they take it a step further and spread a thick layer of crema (a thick, rich Mexican cream), cheese, chile, and a squeeze of lime. I like to sprinkle a bit of cilantro to add a bright, lemony finish.

Ingredients For 4 Servings

4 ears corn on the cob, grilled
1/4 cup crema, mayonnaise or Greek yogurt
1/4 cup cotija or feta cheese
2 teaspoons chipotle powder
2 Tablespoons cilantro, finely chopped
4 lime wedges


1. Spread each ear of grilled corn with about 1 tablespoon of crema, if using. (This allows the cheese and other ingredients to stick to the corn.). You can use butter, but the crema gives the corn and extra tangy, richness that takes this simple dish to another level.
2. Sprinkle each ear with cheese, chile powder, and cilantro. Squeeze one lime wedge over each ear of corn. Serve immediately.

Tomato, Red Onion & Queso Fresco Salad

Queso Fresco is a Mexican semi-soft cheese whose name means “fresh cheese”. It has a wonderful creamy texture and slightly acidic taste. It is one of the most commonly used cheeses in Mexico. It is a versatile cheese, as it can be served hot or cold. It melts beautifully and makes the most delicious quesadillas as a result.

Ingredients For 6 Servings

2 pounds cherry tomatoes, halved
1 cup red onions, chopped, soaked in cold water for 30 minutes and drained
2 cups Queso Fresco, cut into 1″ cubes
1 cup cilantro, chopped
1/4 cup fresh basil, chiffonade
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Combine all ingredients in a large bowl. Using clean hands, gently mix to combine. Let tossed salad sit for at least 30 minutes to allow the flavors to marry. Salad can be made up to 2 hours in advance; bring to room temperature before serving. Taste and adjust seasoning if necessary.

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