Description
This Mexican Street Corn recipe is a flavorful and easy-to-make side dish that’s perfect for summer gatherings. Grilled corn on the cob is slathered with a creamy, tangy mixture of mayonnaise, sour cream, and spices, then topped with crumbled cotija cheese and fresh cilantro.
Ingredients
Scale
Grilled Corn:
- 4 ears of corn (husked)
- 2 tablespoons vegetable oil
Mayo Mixture:
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt to taste
For Serving:
- 1/2 cup cotija cheese (crumbled)
- Chopped fresh cilantro
- Lime wedges
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
- Grill the Corn: Brush the corn with vegetable oil and grill for 8–10 minutes until charred and tender, turning occasionally.
- Prepare the Mayo Mixture: In a small bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt.
- Coat the Corn: Brush the grilled corn with the mayo mixture.
- Add Toppings: Sprinkle cotija cheese over the corn and garnish with cilantro.
- Serve: Serve warm with lime wedges on the side.
Notes
- You can substitute cotija with feta or Parmesan.
- For a spicier version, add cayenne or hot sauce to the mayo mixture.
- This recipe can also be made with frozen corn kernels and served as a salad.
Nutrition
- Serving Size: 1 ear
- Calories: 240
- Sugar: 5g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
