Mexican Street Corn Recipe
A delicious street food favorite featuring grilled corn on the cob coated with creamy mayo, tangy lime juice, savory cotija cheese, and a sprinkle of spices for a burst of flavor. A mouthwatering combination of sweet, savory, and spicy elements that will delight your taste buds.
Servings: 4
Calories: 200kcal
Equipment
- Grill or stovetop grill pan
- Mixing bowl
- Brush or spoon for basting
- Skewers (if grilling whole corn cobs)
- Serving platter
Ingredients
For the corn
- 4 ears of fresh corn, husked
- Olive oil for brushing
- Salt and pepper to taste
For the sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- ¼ cup finely chopped fresh cilantro
- ¼ cup crumbled cotija cheese (or substitute with feta cheese)
- Lime wedges, for serving
Instructions
- Heat your grill or stovetop grill pan to medium-high heat.
- Coat the corn with olive oil by using a brush and season with salt and pepper.
- Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the kernels are lightly charred and tender.
- While the corn is grilling, prepare the sauce. In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, paprika, and cayenne pepper (if using). Mix well until smooth and creamy.
- Once the corn is cooked, remove it from the grill and let it cool slightly. If desired, insert skewers into the ends of the corn cobs for easy handling.
- Using a brush or spoon, generously apply the prepared sauce to each ear of corn, ensuring thorough coverage from all sides.
- Sprinkle the corn with chopped cilantro and crumbled cotija cheese (or feta cheese).
- Serve the Mexican street corn on a platter, garnished with lime wedges for squeezing over the corn. Enjoy it while it's still warm.