I came across this recipe online, and decided to just make Mexican Street Corn as a side dish and not nachos. I decided to make tacos on my dinner night while we were in Deep Creek Lake with friends, and it was a hit! I will say the leftover corn was used on nachos for late night snacking! Salsa would also be a great addition to the taco dinner. Check out this favorite recipe!
Melt the butter in a heavy bottomed pan over medium high heat, add the corn and let it sit until it starts to char a bit, mix it up and let it start to char a bit again before removing it from the heat and mixing in the mayo. (Mine never charred, and we all agreed we didn't mind that, when I make it again - I will get the char!)
In another pan mix the cornstarch into the cream, bring just to a simmer, reduce heat and mix in the cheese until it melts.
Mix the cheese sauce into the corn, add sour cream, cilantro and cayenne. Top with crumbled cotija cheese and garnish with lime wedges.