If you are craving a vibrant and irresistible treat that perfectly balances smoky, tangy, and creamy flavors, this Mexican Street Corn Recipe is your next must-try. Imagine biting into juicy, charred corn dripping with a luscious sauce made from crema, mayonnaise, and a punch of lime, all crowned with crumbled Cotija cheese and fresh cilantro. It feels like a festive celebration in every bite, bringing the lively spirit of Mexican street food straight to your kitchen and backyard gatherings.
Ingredients You’ll Need
This recipe is beautifully simple yet packed with essential ingredients that elevate simple sweet corn to superstar status. Each element adds its own flair: from the smoky paprika to the zesty lime, every component plays a crucial role in building that unforgettable flavor and texture.
- Fresh sweet corn (10 ears): The foundation of the dish, juicy and perfect for grilling to get those signature char marks.
- Olive oil (1-2 tablespoons): A light coating that helps the corn cook evenly and adds a subtle richness.
- Lime juice (2 tablespoons) and lime zest (1 teaspoon): These bring a fresh, tangy brightness that cuts through the richness beautifully.
- Cayenne pepper (1/8 teaspoon): Just a hint of heat for a mild but exciting kick.
- Smoked paprika (1/4 teaspoon): Adds a smoky depth that complements the grilled corn perfectly.
- Cumin (1/8 teaspoon): Giving a warm earthiness that ties all the spices together.
- Crema Mexicana (1/3 cup): This creamy Mexican dairy ingredient adds tang and luscious texture.
- Mayonnaise (1/3 cup): Adds richness and helps carry all the flavors on the corn.
- Minced garlic (1/2 teaspoon): Infuses savory depth with a touch of aromatic bite.
- Chopped cilantro (1/2 cup): A fresh, herbal finish that lightens and brightens every mouthful.
- Cotija cheese (2 oz., crumbled): The salty, crumbly cheese adds the iconic tang and texture that gives Mexican street corn its signature finish.
How to Make Mexican Street Corn Recipe
Step 1: Prepare Your Grill and Corn
Start by heating your charcoal grill until it reaches 400°F. While the grill warms up, take the husks off your corn and give each ear a generous coating of olive oil. This not only prevents sticking but also helps create that gorgeous, smoky char as you grill.
Step 2: Grill the Corn to Perfection
Place the corn on the grill and turn every three minutes. You want each side to get beautifully browned and charred, which should take about 20 minutes. This slow grilling intensifies the natural sweetness while adding those irresistible roasted notes.
Step 3: Whisk Together the Signature Sauce
While the corn cooks, mix lime juice, lime zest, cayenne pepper, smoked paprika, cumin, crema Mexicana, minced garlic, and mayonnaise in a bowl. This sauce is the heart of the Mexican Street Corn Recipe, blending creamy, tangy, and spicy elements into one luscious coating.
Step 4: Slather on the Sauce and Garnish
Once your corn is hot off the grill, brush it generously with the sauce, ensuring every cob is well coated on all sides. Then, shower the corn with chopped cilantro and crumbled Cotija cheese for a fresh, salty finish that elevates this dish to legendary status.
How to Serve Mexican Street Corn Recipe
Garnishes
Beyond the basics of cilantro and Cotija, you can experiment with sprinkling on extra chili powder or a squeeze of fresh lime juice right before serving to enhance brightness and spice. A handful of chopped green onions or a dash of smoked paprika can also add exciting layers of flavor and visual appeal.
Side Dishes
Mexican Street Corn pairs beautifully with grilled meats like carne asada or chicken, and fresh salads such as jicama slaw or a crisp cabbage salad. It’s also fantastic alongside Mexican rice or black beans, making it a colorful and flavorful part of a festive meal.
Creative Ways to Present
You can serve the corn on skewers to make it easy to hold for an outdoor feast or slice the kernels off the cob for a crowd-pleasing corn salad. For a fun twist, layer the grilled corn in a clear cup with the sauce and toppings for individual servings perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the corn tightly in plastic wrap or place it in an airtight container and store it in the refrigerator. The corn will keep well for up to two days, but for the best texture, enjoy it sooner rather than later.
Freezing
While fresh grilled corn is always best, you can freeze leftover kernels after slicing them off the cob. Store in a freezer-safe container for up to 2 months, but keep in mind the texture might soften slightly upon thawing.
Reheating
To reheat, gently warm the corn in a pan over medium heat or in the oven until heated through. Avoid microwaving as it can make the corn rubbery. Add a fresh brush of the sauce or sprinkle with extra Cotija cheese before serving to bring back that fresh flavor.
FAQs
Can I make this Mexican Street Corn Recipe without a grill?
Absolutely! You can cook the corn on a grill pan or roast it in a hot oven under the broiler, turning occasionally until it chars. While you may miss some smoky flavor, the sauce still brings plenty of deliciousness.
What is Crema Mexicana, and can I substitute it?
Crema Mexicana is a rich, slightly tangy Mexican cream similar to sour cream but milder and thinner. If you can’t find it, sour cream or a mix of sour cream and heavy cream makes a great substitute.
How spicy is this Mexican Street Corn Recipe?
The recipe offers a mild spiciness thanks to the cayenne pepper, which just adds a gentle warmth to balance the other flavors. You can always adjust the heat by adding more or less cayenne or chili powder to suit your taste.
Can I prep the sauce ahead of time?
Yes, you can make the sauce up to a day ahead and store it in the fridge. Just give it a good stir before brushing it onto your freshly grilled corn for maximum creaminess and flavor.
Is Cotija cheese necessary, or can I use another cheese?
Cotija cheese adds a unique salty tang and crumbly texture that completes the dish. If unavailable, feta or queso fresco are good alternatives, but try to avoid very soft cheeses, as they won’t hold up as well.
Final Thoughts
This Mexican Street Corn Recipe is a celebration of simple ingredients transformed by smoky grilling and a luscious, tangy sauce that bursts with flavor. It’s perfect for summer cookouts, casual dinners, or whenever you need a little fiesta on your plate. Give it a try—you’ll soon see why it’s a beloved classic that never fails to impress.
Print
Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Description
Enjoy the vibrant flavors of Mexican Street Corn, a classic grilled corn dish featuring charred sweet corn smothered in a zesty and creamy sauce made with lime, spices, Crema Mexicana, and tangy Cotija cheese. Perfect as a flavorful side or festive snack, this recipe brings authentic Mexican street food to your backyard grill.
Ingredients
Corn and Seasoning
- 10 ears fresh sweet corn
- 1–2 tablespoons olive oil
Sauce
- 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
Toppings
- 1/2 cup cilantro, chopped
- 2 oz Cotija cheese, crumbled
Instructions
- Preheat Grill: Heat your charcoal grill to a temperature of 400°F to prepare for cooking the corn evenly with a smoky flavor.
- Prepare Corn: Remove the husks from each ear of corn. Drizzle olive oil over the corn and use your fingers or a pastry brush to coat all sides of the corn evenly to help it char and cook properly on the grill.
- Grill Corn: Place the corn on the grill and cook, turning every 3 minutes to ensure all sides are evenly charred and cooked through. This process takes about 20 minutes total, resulting in slightly blackened, smoky kernels.
- Make Sauce: While the corn is grilling, whisk together lime juice, lime zest, cayenne pepper, smoked paprika, cumin, Crema Mexicana, minced garlic, and mayonnaise in a bowl until smooth and well combined.
- Apply Sauce: Once the corn is grilled, brush the prepared sauce generously over all sides of the corn, ensuring it is fully coated with the flavorful mixture.
- Add Toppings: Sprinkle chopped cilantro and crumbled Cotija cheese over the sauced corn. Serve immediately to enjoy warm and flavorful Mexican street-style corn.
Notes
- For extra smoky flavor, use charcoal or wood chips when grilling.
- If Crema Mexicana is unavailable, substitute with sour cream or Greek yogurt for a tangy alternative.
- Adjust cayenne pepper quantity to control the heat level to your preference.
- This recipe serves as a great appetizer or side dish at barbecues and parties.
- Leftover corn can be cut from the cob and incorporated into salads or salsas.
