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
Scale
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
