Description
Mexican Street Corn is a vibrant and flavorful grilled corn recipe featuring charred corn coated with a creamy mayo and sour cream mixture, seasoned with chili powder, fresh lime juice, and topped with crumbled Cotija cheese and cilantro. This popular Mexican street food is quick to prepare, perfect for summer barbecues or a tasty snack.
Ingredients
Scale
For the Corn
- 4 ears corn, husked and raw
- 1 tablespoon butter, melted
For the Sauce and Toppings
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1 tablespoon fresh lime juice, plus extra lime wedges for serving
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, finely chopped
Instructions
- Preheat the grill: Preheat your grill to medium heat to prepare for cooking the corn evenly and to achieve a nice char.
- Butter the corn: Melt the butter and brush it generously over each ear of corn to add flavor and help in grilling.
- Grill the corn: Place the buttered ears of corn directly on the grill grates. Let them cook for a few minutes until they start to develop some char marks.
- Turn and char the corn: Rotate the corn to char all sides evenly, watching carefully to prevent burning.
- Mix the sauce: In a small bowl, combine the mayonnaise, sour cream, chili powder, and lime juice. Mix until smooth to create the creamy sauce.
- Remove and assemble: Once the corn is charred to your liking, remove it from the grill and place it on a serving platter.
- Coat and garnish: Slather each ear generously with the mayo and sour cream mixture. Then sprinkle with crumbled Cotija cheese and chopped fresh cilantro for a burst of flavor and color.
- Serve: Serve immediately while warm with extra lime wedges on the side to squeeze over for added zest.
Notes
- Keep a close watch while grilling to avoid burning the corn.
- You can substitute Cotija cheese with feta if unavailable, though it will alter the taste slightly.
- For a spicier kick, add extra chili powder or a pinch of cayenne pepper to the sauce.
- For easier cleanup, foil can be used to grill the corn, but direct grilling imparts the best charred flavor.
- This dish is best served fresh and warm but can be reheated gently if needed.
