Mexican Street Corn

Diamante Resort, Cabo San Lucas
Left: Poolside View of the Villa ~ Right: View from The Dunes Course

When in Cabo…Try your darndest to consume all of the locally farmed goods available. We hung out in the beautiful villa kitchen almost every evening, prepping fresh deliciousness to share around the dining table. So let’s all stretch our culinary senses and live more scrumptiously. Yum…and more to come (think Baha Artichokes!)

8 ears fresh sweet corn
2 Tbs canola oil
1/2 cup low fat sour cream
1/4 cup chopped fresh cilantro
Zest of a lime
2 jalapeno peppers, ribs and seeds removed, and sliced
1/2 cup cotija
Sprinkle of chili powder

Brush corn with canola oil.
Grill corn and peppers over medium heat 8 to 10 minutes.
(Or boil until tender if a grill is not available. Then char it in a skillet over medium high heat.)
Stir together sour cream, cilantro, and lime zest in bowl.
Brush corn with mixture.
Sprinkle with cotija and then chili powder to taste.

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