Mexican Corn on the Cob
User Reviews
5
Mexican Corn on the Cob
Description
This recipe starts with grilling corn ears until they develop a tender texture and characteristic charred spots, which add a smoky depth to the natural sweetness of the corn. After grilling, the corn is brushed with a sauce made from mayonnaise and sour cream mixed with garlic powder and optional smoked paprika, which adds creaminess and subtle spice.
Next, crumbled cotija cheese is generously applied to the coated corn, imparting a salty, tangy contrast that clings to the creamy layer. A sprinkle of chili powder adds heat, balanced by fresh chopped cilantro and a squeeze of lime juice that brightens and freshens the overall profile. The corn is served immediately after preparation to enjoy the combination of warm grilled kernels with the creamy, savory topping and fresh herb garnish.
The mixture of textures—from the crunch of the corn kernels to the creamy coating, crumbly cheese, and fresh garnishes—provides a satisfying eating experience. This Mexican street corn variation is a flavorful side or snack with distinctive regional seasoning and toppings that complement the natural corn flavor.
Turning the corn frequently during grilling ensures even cooking and uniform char marks without burning. Pressing cotija cheese onto the topping helps it stick better, enhancing flavor distribution across the ear.
Ingredients
- 4 corn husks and silk removed, ears, fresh
- 1/4 cup mayonnaise or Mexican crema
- 1/4 cup sour cream
- 1/2 cup cotija cheese (crumbled)
- 1/2 teaspoon chili powder (more for garnish)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- 1 lime (cut into wedges)
- - cilantro for garnish, chopped
- salt to taste
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Place the ears of corn on the grill and cook, turning occasionally, until the corn is charred in spots and tender, about 10 minutes.
- In a small bowl, mix the mayonnaise, sour cream or Mexican crema, garlic powder, and smoked paprika.
- When the corn is done, brush each ear with the mayonnaise and sour cream mixture, using a spoon or brush to coat the corn evenly.
- Sprinkle the coated corn with crumbled cotija cheese and chili powder. Add salt to taste.
- Squeeze lime juice over the corn and garnish with chopped cilantro.
- Serve the Mexican street corn immediately with extra lime wedges and a sprinkle of chili powder if desired.
Notes
- Turn corn occasionally on the grill to achieve even charring and tender texture.
- Press cotija cheese gently onto the mayonnaise and sour cream coating to help it adhere well.
- The lime wedges add tang and freshness when squeezed over the corn before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 31mg | 10% |
| Sodium | 325mg | 14% |
| Potassium | 302mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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