Name: Mexican Street Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 ears of corn, husked; ½ cup mayonnaise; ¼ cup sour cream; 1 tablespoon fresh lime juice; 1 teaspoon chili powder (plus extra for garnish); ½ teaspoon garlic powder; ½ teaspoon salt; ½ cup cotija cheese, crumbled (or Parmesan cheese as a substitute); Fresh cilantro, chopped (optional for garnish); 1 lime, cut into wedges (for serving)

Why You’ll Love This Recipe

If you love flavorful, grilled foods, this Mexican Street Corn recipe is a must-try! The combination of smoky grilled corn with a creamy, zesty sauce and a sprinkle of cheese creates a mouthwatering dish that’s perfect for summer cookouts, barbecues, or any occasion. The mix of savory, tangy, and spicy flavors is both refreshing and satisfying, making it a crowd-pleasing treat that everyone will enjoy. Plus, it’s easy to make and can be served on or off the cob, offering great versatility for any gathering.

Ingredients

4 ears of corn, husked
½ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lime juice
1 teaspoon chili powder (plus extra for garnish)
½ teaspoon garlic powder
½ teaspoon salt
½ cup cotija cheese, crumbled (or Parmesan cheese as a substitute)
Fresh cilantro, chopped (optional for garnish)
1 lime, cut into wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your grill to medium-high heat.
Grill the corn for 8-10 minutes, turning occasionally, until it is charred and tender. You can also cook the corn on a stovetop grill pan if you prefer.
While the corn is grilling, prepare the sauce by combining the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt in a small bowl. Mix well until the sauce is smooth.
Once the corn is grilled, remove it from the heat. Use a brush or spoon to generously coat each ear of corn with the creamy sauce mixture.
Sprinkle the crumbled cotija cheese over the corn, then add a dash of chili powder for an extra kick.
Garnish with freshly chopped cilantro if desired, and serve with lime wedges on the side.
Enjoy your Mexican Street Corn immediately while it’s still warm!

Servings and Timing

This recipe makes approximately 4 servings.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Storage/Reheating

Mexican Street Corn is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. If you prefer, you can remove the corn from the cob and store it as a salad. To reheat, you can warm it on a stovetop or in the microwave for a few minutes, but keep in mind that the grilled texture won’t be the same as when it’s fresh.

FAQs

1. Can I make Mexican Street Corn ahead of time?

While the grilled corn is best served immediately, you can make the sauce ahead of time and store it in the fridge for up to 2 days. Grill the corn fresh when you’re ready to serve.

2. Can I use frozen corn for this recipe?

Fresh corn on the cob is recommended for this recipe to get the best flavor and texture. However, if using frozen corn, grill it on a grill pan or stovetop, and make sure it’s fully thawed before applying the sauce.

3. What is cotija cheese, and can I substitute it?

Cotija cheese is a Mexican cheese that’s crumbly and salty, making it perfect for this dish. If you can’t find cotija, you can use crumbled feta or Parmesan cheese as a substitute.

4. Can I make this recipe without mayo?

If you prefer not to use mayonnaise, you can substitute it with Greek yogurt for a tangy alternative, or try using sour cream on its own for a lighter version.

5. Can I make Mexican Street Corn without grilling the corn?

If grilling isn’t an option, you can boil or roast the corn in the oven. Roasting it in the oven with a bit of olive oil at 400°F (200°C) for 20-25 minutes will give it a slightly caramelized flavor.

6. Can I make this dish spicier?

For a spicier version, you can add a pinch of cayenne pepper to the sauce or sprinkle the corn with extra chili powder or red pepper flakes. You can also drizzle it with hot sauce to kick up the heat!

7. Can I serve Mexican Street Corn off the cob?

Yes, you can cut the kernels off the cob after grilling and toss them with the sauce, cheese, and seasonings for an easy-to-eat Mexican Street Corn salad.

8. Can I use a different cheese?

If you’re not a fan of cotija, you can use Parmesan, feta, or even a Mexican cheese blend as a substitute. Cotija, however, is the traditional cheese for this dish.

9. How can I store leftovers?

Store any leftover Mexican Street Corn in an airtight container in the refrigerator for up to 2 days. The corn can be eaten cold or reheated on the stovetop or in the microwave.

Conclusion

Mexican Street Corn is a flavorful, easy-to-make dish that’s perfect for any occasion. The combination of smoky grilled corn, creamy sauce, tangy lime, and crumbled cotija cheese creates an irresistible treat that’s sure to be a crowd-pleaser. Whether you serve it at a summer barbecue or as a side dish for dinner, this Mexican Street Corn is a must-try recipe that brings bold and exciting flavors to your table.