If you are looking for an easy side dish for your taco night, look no further. I love traditional Mexican corn on the cob, but my kids don’t love to eat off the cob. This is the same as Mexican street corn just sliced off the cob and baked. This is so yummy and easy! Takes all of 5 minutes to make. My kids don’t like cilantro but if you like it I would sprinkle it over the top after you bake it. This saves for several days and reheats well.
B A K E D M E X I C A N C O R N
5-6 ears corn, cut off the cob
2 tablespoons olive oil
1/2 cup mayo
2 teaspoons hot sauce (sriracha) use less if you want less spicy
salt and pepper
Clean the corn and cut the kernels off. In a large skillet heat 2 tablespoons olive oil and add the corn. Cook about 5-7 until slightly tender. Add in several crumbles of queso fresco, salt and pepper and stir together. Mix together mayo and hot sauce. Layer half the corn in a baking dish and spread with half the mayo mixture and more crumbled queso fresco. Top with the rest of the corn, another layer of the mayo mixture and queso fresco. Bake about 15-20 mins until cheese is bubbly and slightly brown.
The new Cirque de Soleil show is coming to Charleston next week- August 9-13th. I took Sterling last year and he loved it. We will be attending again this year and are so excited! The theme this year is about insects and how they work, play, eat and move. You can purchase tickets HERE. It is a really fun family event. I am always blown away by the costumes and acrobatics. I am sure this show will be no exception!
On August 10th from 11-12 they will also be doing a small show at the Charleston Museum if you can’t make the regular show. Afterwards kids can stay and make a bug craft. This is free to museum members.