Side

Mexican Street Corn

8 ears corn on the cob, husked

3 tablespoons olive oil

16 oz frozen corn, thawed

THEN

2 tablespoons mayonnaise

2 tablespoons sourcream

2 tablespoons lime juice

1 teaspoon chilli powder

1 teaspoon ground cumin

½ teaspoon cayenne (red) pepper

½ cup grated Parmesean cheese (or feta)

¼ cup cilantro, chopped

Preheat oven to 425°F; place ears of corn and vegetable oil in a resealable gallon storage bag; seal; toss to coat.

Place oiled ears of corn on a broiler pan; bake until slightly browned, ~3 minutes per side (x4) or ~6 minutes per side (x2) ; remove; let cool.

Once cool, cut off the kernels and place in a large mixing bowl.

Add remaining ingredients to the corn and stir to combine.

Prepare frozen corn as package instructs; place in a large mixing bowl; let cool.

Add remaining ingredients to the corn and stir to combine.

1 tablespoon fresh herb ≈ 1 teaspoon dried herb