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Mexican Street Corn

A deliciously creamy and zesty corn-on-the-cob dish, perfect for outdoor gatherings.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn, husked Fresh corn-on-the-cob is recommended.
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream Greek yogurt can be used as a substitute for a lighter option.
  • 1 cup cotija cheese, crumbled Can be replaced with vegan cheese or nutritional yeast for a vegan version.
  • 1 teaspoon chili powder
  • 1 teaspoon lime juice
  • to taste Salt
  • to taste Fresh cilantro, chopped

Method
 

Preparation
  1. Begin by husking the 4 ears of corn and removing any silks. Rinse them under cool water to ensure they’re clean.
Cooking
  1. You can grill the corn for a smoky flavor or boil it in salted water for about 5-7 minutes until tender. If grilling, preheat your grill to medium-high and cook the corn, turning occasionally, until charred and cooked through.
Sauce Preparation
  1. In a bowl, combine the mayonnaise, sour cream, lime juice, and salt. Mix until smooth and creamy.
Assembly
  1. After the corn has cooled slightly, generously coat each ear with the mayo-sour cream mixture, ensuring even coverage.
  2. Sprinkle the crumbled cotija cheese over the top, followed by a sprinkle of chili powder and fresh cilantro.
Serving
  1. Serve warm and watch as your family digs in!

Notes

Serve immediately after preparing for best results. Store leftovers in an airtight container in the refrigerator for up to 3 days.