If you ask me what summer tastes like, Mexican Street Corn is always my answer! Think sweet, juicy corn straight off the grill, slathered with a creamy, zesty sauce, finished with crumbled cotija cheese and a sprinkle of fresh cilantro. It strikes the perfect balance between smoky, tangy, and just a hint of spiciness. This beloved street food brings sunshine and celebration to any table and is so easy, you’ll want to make it every chance you get.
Ingredients You’ll Need
At the heart of Mexican Street Corn are simple staples that truly let each bite shine. Every ingredient brings a little something special—whether it’s punchy heat, velvety creaminess, or a burst of citrus. Here’s what you’ll need and why they matter:
- Corn on the cob: The star of the show! Fresh, in-season corn delivers unbeatable sweetness and crunch, but frozen or canned kernels work in a pinch.
- Mayonnaise: Adds rich creaminess and helps the sauce cling to every kernel.
- Sour cream: Brings a cool tang that perfectly balances the robust flavors.
- Cotija cheese: This salty, crumbly cheese lends an authentic punch—feta is a great substitute if needed.
- Fresh lime juice: Essential for that signature bright zing, lime juice freshens up every bite.
- Chili powder: A gentle heat that layers on classic street corn flavor—choose your spice level.
- Smoked paprika: For a subtle smoky depth that pairs beautifully with charred corn.
- Garlic powder: Delivers savory undertones without overpowering the corn.
- Fresh cilantro: Chopped cilantro adds vibrant color and an herbal lift.
- Lime wedges: Squeeze over just before eating for an extra burst of citrus.
- Salt: Adjust to taste to enhance and unify all the flavors.
How to Make Mexican Street Corn
Step 1: Fire Up the Grill
Preheat your grill or grill pan over medium-high heat. This gets the surface hot enough to really caramelize the sugars in the corn, creating those gorgeous golden char marks that unlock amazing flavor.
Step 2: Grill the Corn
Place the husked corn directly on the grill. Turn occasionally so each ear develops a beautiful char on all sides, about 8 to 10 minutes total. You’ll know it’s ready when it’s tender and deeply golden in spots, with the irresistible scent of toasted corn filling the air.
Step 3: Mix the Sauce
While the corn is cooking, combine mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, and a good pinch of salt in a small bowl. Stir until it forms a smooth, luscious sauce that’s creamy, tangy, and bursting with flavor.
Step 4: Dress the Corn
Move the hot, grilled corn to a platter and immediately slather each ear with the creamy chili-lime sauce. Don’t hold back—making sure each kernel gets a generous coating guarantees maximum flavor in every bite.
Step 5: Finish with Toppings
Sprinkle the dressed corn copiously with crumbled cotija cheese and a flurry of chopped cilantro. Serve right away, preferably with extra lime wedges for anyone who wants even more zing.
How to Serve Mexican Street Corn
Garnishes
The fun is in the finishing touches! Extra cotija, a scattering of fresh cilantro, a dusting of chili powder, and plenty of lime wedges let everyone customize their Mexican Street Corn exactly how they love it. You can even add a few dashes of hot sauce if you’re feeling bold.
Side Dishes
Mexican Street Corn is such a joyous side—it goes beautifully with almost any Mexican or Tex-Mex main. Pair it with grilled carne asada, tacos, or even a simple bowl of black beans and rice. It also works wonders as a standout addition to a summer cookout spread alongside burgers and salads.
Creative Ways to Present
Don’t hesitate to take your presentation up a notch! Try slicing the corn off the cob and tossing it with the sauce to make a vibrant street corn salad. Serve in cups for easy party snacking, or pile it high on a platter topped with avocado for a modern twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply wrap the corn cobs in foil or transfer kernels to an airtight container. Keep refrigerated and enjoy within 2-3 days for best flavor and texture.
Freezing
While Mexican Street Corn is best eaten fresh, you can freeze the grilled corn (without toppings) for up to 2 months. Thaw in the fridge, then reheat and add the creamy sauce and toppings just before serving to revive its vibrant spirit.
Reheating
To reheat, warm the corn in a 350°F oven for about 10 minutes or microwave until hot. If already sauced, cover loosely to prevent the toppings from drying out. Add a fresh squeeze of lime before serving to brighten things up.
FAQs
Can I make Mexican Street Corn without a grill?
Absolutely! If you don’t have a grill, you can use a grill pan on your stovetop or even roast the corn in the oven under the broiler. The goal is to get those deliciously toasty, charred kernels any way you can.
What can I use instead of cotija cheese?
Cotija cheese is delightfully crumbly and salty, but feta makes an excellent substitute if it’s easier to find. Queso fresco is another great option for a milder, creamier flavor.
Is Mexican Street Corn spicy?
It’s got a gentle kick, mostly from chili powder, but it’s easy to tailor the heat to your taste. Amp it up with hot sauce or cayenne, or keep it mild for family-friendly feasting.
Can I serve this off the cob?
Definitely! If you’d rather avoid the mess, simply cut the grilled corn kernels off the cob and toss them with the sauce, cheese, and cilantro for a fabulous street corn salad that’s easy to scoop and serve.
How do I make this vegan?
Swap in your favorite plant-based mayo and sour cream, and use a vegan cheese or skip the cheese entirely. Mexican Street Corn can be just as luscious and flavorful, whatever your dietary needs.
Final Thoughts
Once you’ve tasted the real deal, it’s impossible not to crave Mexican Street Corn all summer long. Trust me, this easy, festive dish always disappears fast, whether you’re hosting a backyard BBQ or simply treating yourself. So grab some fresh corn, fire up the grill, and get ready to turn your next meal into a delicious celebration!
Print
Mexican Street Corn Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Mexican Street Corn recipe brings the flavors of the streets of Mexico right to your table. Grilled corn on the cob slathered with a creamy, tangy sauce, and topped with cheese and spices, this dish is a perfect balance of savory, spicy, and sweet.
Ingredients
Corn:
- 4 ears of corn, husked
Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Additional:
- 1/2 cup crumbled cotija cheese
- Lime wedges for serving
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
- Grill the Corn: Grill the corn directly on the grill, turning occasionally, until charred and cooked through, about 8–10 minutes.
- Prepare the Sauce: In a small bowl, mix together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt.
- Coat the Corn: Once the corn is cooked, brush each ear with the sauce mixture.
- Add Toppings: Sprinkle generously with cotija cheese and chopped cilantro.
- Serve: Serve warm with extra lime wedges on the side.
Notes
- You can use frozen or canned corn kernels to make a salad version.
- For extra heat, add cayenne pepper or hot sauce to the sauce mixture.
- Cotija cheese can be substituted with feta if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 210
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
