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 Time20 minutes mins
Cook Time20 minutes mins
Course: Side Dish
Cuisine: Mexican, vegetarian
Keyword: cinco de mayo
Servings: 10
Calories: 171kcal
- 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
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.
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