Anyone that knows me, knows I am next level OBSESSED with Mexican Street Corn. I had it for the first time in Texas, while visiting my two friends, and I was hooked. We stumbled on this small stand that served the corn in a dixie cup, with fresh shaved corn, creamy mayo, Parmesan cheese, lots of lime, and tons of smoky spices. I do a similar variation with this salad and trust me, you'll want this on every menu!
6-7 15 oz cans of corn (you can absolutely use fresh corn, which I do sometimes, but obviously canned is much easier), drained
3 limes, zest of 1, juice of all three
1/2 cup of mayo
2 tablespoons of sour cream
1/4 cup of Parmesan cheese
1/2 cup of cojita (or feta) cheese
Couple dashes of Tabasco, or your favorite hot sauce
1 tablespoon of chili powder
1/2 teaspoon of cayenne pepper
1/2 teaspoon of hot paprika
Cilantro, 1-2 tablespoons, leave some for garnish.
Serving size- 8-10