Mexican Street Corn

Signs of summer are everywhere. The warm weather is bringing out the flowers, the birds – and, of course, the food trucks serving up all kinds of tasty bites.Mexican Street Corn on a plate

One of my favorite street foods is Mexican street corn. It starts with fresh corn on the cob, which is a thing of beauty all by itself. But when you grill it and spread it all over with tangy Mexican crema – kind of like sour cream, but thinner and even more sour – and coat it with zesty spices and salty, crumbly Cotija cheese, it’s absolutely irresistible.

The first time I tried Mexican street corn, I loved it so much that I immediately created a dip based on it. Later, I also adapted it as a pasta salad. But I never tried to make the actual, original dish, because somehow I thought it just wouldn’t be the same.Mexican Street Corn- on a plate

Well, that was silly. I just tried it, and believe you me, fresh ears of corn grilled over charcoal in the back yard are every bit as scrumptious as the ones you buy from a street cart. Brushed with the spicy sauce and sprinkled with Cotija and fresh cilantro, they’re just like the full Mexican street corn experience – minus the street.ingredient for mexican street corn

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How to store:

  • Best if eaten while the corn is still hot off the grill. Store leftovers in an airtight container in the refrigerator for 2-3 days.

Mexican Street Corn

  1. Heat charcoal grill to 400°F.
  2. Remove husks from corn cobs. Drizzle olive oil over the corn cobs and use your fingers or a pastry brush to rub the oil over the corn.corn on the cob on a plate
  3. Grill corn on the preheated grill, turning every 3 minutes, until corn is cooked on all sides and beginning to char (about 20 minutes total).grilled corn on a plate
  4. Meanwhile, whisk together lime juice, zest, cayenne pepper, paprika, cumin, crema, garlic and mayonnaise.sauce ingredients in a mixing bowl
  5. Brush sauce mixture generously over the grilled corn on all sides.brushing corn with sauce
  6. Sprinkle with chopped cilantro and cotija cheese. Serve immediately.Mexican Street Corn on a plate

Other Cinco de Mayo Favorites!

 

5 from 1 vote

Mexican Street Corn

This corn is brushed with a spicy sauce, sprinkled with Cotija and fresh cilantro, they’re just like the full Mexican Street Corn experience.
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients
 

  • 10 ears fresh sweet corn
  • 1-2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cumin
  • 1/3 cup Crema Mexicana
  • 1/3 cup mayonnaise
  • 1/2 teaspoon minced garlic
  • 1 ⁄2 cup cilantro chopped
  • 2 oz. Cotija cheese crumbled

Instructions

  • Heat charcoal grill to 400°F.
  • Remove husks from corn cobs. Drizzle olive oil over the corn cobs and use your fingers or a pastry brush to rub the oil over the corn.
  • Grill corn on the preheated grill, turning every 3 minutes, until corn is cooked on all sides and beginning to char (about 20 minutes total).
  • Meanwhile, whisk together lime juice, zest, cayenne pepper, paprika, cumin, crema, garlic and mayonnaise.
  • Brush sauce mixture generously over the grilled corn on all sides.
  • Sprinkle with chopped cilantro and cotija cheese. Serve immediately.

Nutrition

Calories: 171kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 159mg | Potassium: 259mg | Fiber: 2g | Sugar: 6g | Vitamin A: 323IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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