Mexican Street Corn

Ingredient List

• 5 Ears of Corn cut into halves
• 2 tbsp Mayo or Crema
• ¾ C Queso Fresco
• THE Habanero as needed

Steps to Follow

• Place a large pot (wider than the corn) over high heat with enough water to cover them, bring up to a boil and cook for 3-5 min
• Pull corn out with tongs, let chill for 5 min add schemer mayo or crema on the cob, roll the cob on queso fresco, top them with THE Habanero and enjoy!