Mexican Street Corn Recipe
User Reviews
5
Mexican Street Corn Recipe
Description
Mexican Street Corn is prepared by grilling ears of corn with their husks pulled back and tied, lightly brushed with oil to encourage char. Alternatively, corn cut off the cob can be sautéed in a skillet until slightly browned. The key feature is the coating of a creamy sauce made from mixing mayonnaise, sour cream, chili powder, and lime juice, which adds moisture, tang, and mild heat. This sauce is brushed over the cooked corn before sprinkling with crumbled cotija cheese and chopped fresh cilantro for a bright finish.
Street corn is enjoyed as a snack or side dish, bringing smoky, creamy, slightly spicy flavors that complement outdoor grilling meals, making it a popular accompaniment in casual or festive settings. Lime wedges served alongside allow for a fresh citrus twist at serving.
Practical tips include preparing components ahead of time by cooking corn and storing it refrigerated with sauce separately, then assembling just before serving. Leftovers keep well in airtight containers refrigerated for a day. Adjust salt in the sauce to taste for a preferred seasoning level.
Ingredients
- 6 corn on the cob medium-size, yellow
- 1 tablespoon vegetable oil or melted butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon chili powder
- 1 tablespoon lime juice plus wedges of a lime for serving
- ½ cup cotija cheese crumbled
- 3 tablespoons cilantro chopped, fresh
Instructions
For Grilled Mexican Street Corn on The Cob:
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
- To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
For Skillet Mexican Street Corn:
- To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
- Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
- Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.
Notes
- Grilled or skillet-cooked corn can be prepared a day ahead and stored separately in airtight containers.
- Assemble sauce and corn just before serving for freshest texture and flavor.
- Store leftovers refrigerated in airtight container and consume within one day for best quality.
- Season sauce with additional salt as preferred to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 233mg | 10% |
| Potassium | 264mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
