Easy Mexican Street Corn on the Cob
A delicious and budget-friendly recipe for classic Mexican street corn, featuring grilled corn coated with a creamy topping of mayonnaise, sour cream, cotija cheese, and spices.
Ingredients
For the corn
- 4 ears ears of corn, husked
For the creamy topping
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- 1/2 cup cotija cheese, crumbled Alternatively, use feta cheese
- to taste salt
- Fresh cilantro, chopped (for garnish)
Instructions
Preparation
- Preheat the grill to medium-high heat, around 375°F.
- While the grill heats up, place the husked corn on the grill. Grill the corn for about 10-15 minutes, turning occasionally every 2-3 minutes, until it is charred and tender when pierced.
- In a medium bowl, mix together the mayonnaise, sour cream, chili powder, lime juice, and salt until smooth; this should take about 1-2 minutes.
Coating and Serving
- Once the corn is perfectly grilled and has a deep golden brown char, remove it from the grill.
- Coat each ear of corn evenly with the creamy mayonnaise mixture, ensuring good coverage.
- Sprinkle the crumbled cotija cheese generously over each ear and finish with a sprinkle of freshly chopped cilantro.
- Serve immediately while it's hot and enjoy this delightful burst of flavor!
Notes
Tips: Husk corn in advance and prepare the mayo mixture for quicker grilling. Cotija can be substituted with feta cheese. For extra flavor, add minced garlic or jalapeños.