Mexican Street Corn

Why You’ll Love This Recipe

Mexican Street Corn is the ultimate combination of smoky, creamy, and spicy flavors. The grilled corn adds a deep charred flavor, which perfectly complements the creamy sauce made from mayonnaise and sour cream. The tanginess from the lime and the boldness of chili powder make every bite exciting, while the crumbled cotija cheese adds a salty, umami kick. Easy to make and perfect for serving in a casual or festive setting, this dish will elevate any summer meal or outdoor gathering.

Ingredients

• 4 ears of corn, husked

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 2 tablespoons fresh lime juice (about 1 lime)

• 1 teaspoon chili powder (or more to taste)

• 1/2 teaspoon garlic powder

• 1/4 teaspoon smoked paprika (optional, for extra smoky flavor)

• 1/2 cup crumbled cotija cheese (or Parmesan cheese as an alternative)

• Fresh cilantro, chopped (for garnish)

• 1-2 tablespoons melted butter (optional, for extra richness)

• Salt and pepper to taste

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

Directions

1. Grill the corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates, rotating occasionally, and cook for about 10-12 minutes until the corn is lightly charred and cooked through. Alternatively, you can use a grill pan on the stovetop or broil the corn in the oven.

2. Make the sauce: While the corn is grilling, in a small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and smoked paprika (if using). Mix until smooth and well combined.

3. Prepare the corn: Once the corn is grilled and slightly charred, remove it from the grill and brush each ear with melted butter (optional) for extra flavor and richness.

4. Assemble the corn: Brush the creamy sauce generously over the hot grilled corn, ensuring each ear is fully coated. Sprinkle the crumbled cotija cheese over the top, followed by additional chili powder for extra spice if desired. Garnish with fresh chopped cilantro.

5. Serve: Serve the Mexican Street Corn immediately, with extra lime wedges on the side for squeezing.

Servings and Timing

This recipe makes 4 servings. The preparation time is around 10 minutes, with grilling time taking approximately 10-12 minutes. Total time is about 20-25 minutes.

Variations

• Spicy Street Corn: Add a few dashes of hot sauce or more chili powder to the sauce for an extra kick. You can also sprinkle some cayenne pepper over the top for a spicier version.

• Vegan Mexican Street Corn: To make this dish vegan, replace the mayonnaise and sour cream with dairy-free alternatives, and use nutritional yeast or vegan cheese instead of cotija.

• Cheese options: If you can’t find cotija cheese, you can substitute with Parmesan cheese, feta cheese, or even cheddar, though cotija’s crumbly texture and salty flavor are ideal for this dish.

• Add avocado: For extra creaminess and richness, top the corn with mashed avocado or guacamole for a fresh twist.

Storage/Reheating

Mexican Street Corn is best enjoyed fresh, right after it’s grilled, but if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. To reheat, place the corn in the microwave for about 30 seconds to 1 minute, or reheat on the grill for a couple of minutes to bring back some of the smokiness.

FAQs

Can I make Mexican Street Corn ahead of time?

You can prepare the sauce ahead of time and refrigerate it for up to a day in advance. However, the corn is best grilled and topped just before serving for the freshest flavor.

Can I use frozen corn for this recipe?

While fresh or frozen corn on the cob works best, you can also use frozen corn, though it won’t have the same smoky flavor. If using frozen corn, grill it on high heat for a few minutes until it’s charred, or sauté it in a pan for a similar effect.

How can I make this dish spicier?

For extra spice, you can add more chili powder or cayenne pepper to the sauce. You can also sprinkle chopped jalapeños or drizzle with your favorite hot sauce for an added kick.

Can I use something other than cotija cheese?

If you can’t find cotija cheese, Parmesan is the best substitute. Feta cheese can also work, though it’s a little saltier and less crumbly than cotija.

Can I make this dish without a grill?

Yes, if you don’t have access to a grill, you can cook the corn in the oven or use a grill pan on the stovetop. Broiling the corn in the oven is another great option to get that slightly charred effect.

How do I keep the corn from drying out on the grill?

To prevent the corn from drying out, make sure to turn it regularly on the grill, so it cooks evenly. If you prefer, you can wrap the corn in foil with some butter before grilling, though this will give you less of a charred effect.

Conclusion

Mexican Street Corn is an irresistible dish that combines the best of smoky, creamy, and spicy flavors in one bite. The perfect balance of grilled corn, tangy sauce, and crumbled cotija cheese makes it a must-try for any BBQ, picnic, or gathering. Easy to make, full of flavor, and highly customizable, this dish is guaranteed to be a hit with everyone. Whether served as a side or as a main dish, Mexican Street Corn is sure to become a favorite at your table!