I came up with this corn dish while brainstorming for a simple, low maintenance side dish for my family’s Fourth of July get together. It’s inspired by classic Mexican recipes like Mexican Street Corn, smothered in queso fresco and chili powder, that you’d typically find in a food truck. However, I put a little Midwestern spin it – aka cream cheese.
Midwesterners seem to love every food that’s white: cream, potatos, egg salad, walleye, you name it. So naturally, I figured smothering something in the cream-cheese-esque cheese known as Boursin would do the trick to satisfying my family’s taste buds because to them it doesn’t look “weird.” It’s an easy way to pack extra flavor into something that looks comforting and is by no means intimidating.