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
Scale
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.
