Jalapeño Mexican Street Corn

How to Make Jalapeño Mexican Street Corn

Ingredients:

• 1 8oz package The Big Moo - Hoppin' Jalapeño
• 4 ears of sweet corn
• 1/4 cup Hellman's mayo
• 1 medium clove garlic finely minced
• 1/2 teaspoon Tajin seasoning (or ancho or guajillo chile powder)
• Salt and pepper to taste
• 1 lime cut into wedges

Cooking Instructions:

1. Heat your grill to approximately 375 °F
2. Once heated, place both your corn and Jalapeño-flavored Big Moo directly on the grill
3. After about 3 minutes, rotate both your corn and cheese to achieve a golden-brown, slightly charred exterior on both
4. After about 7 minutes, remove both from the grill to a plate.
5. Slice the corn kernels off the cob and into a mixing bowl. 
6. Add mayonnaise, cilantro, garlic and your desired seasonings such as Tajín or chile powder.
7. Cut your grilled Big Moo into bite sized pieces and toss it into the bowl and mix.
8. Sprinkle with cilantro leaves.
9. Add a squeeze of lime.
10. Serve immediately.

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