Mexican Street Corn
A delightful blend of grilled corn topped with a creamy sauce, cotija cheese, and spices, capturing the essence of Mexican street food.
Ingredients
Main Ingredients
- 4 cobs sweet corn (peeled) Fresh corn is best; frozen or canned can be used as alternatives.
- 3 tbsp butter (melted) Brush on corn before grilling.
- ¼ cup cotija cheese (grated) Can substitute with feta cheese if needed.
- ¼ cup chopped cilantro Optional for garnishing.
- ¾ tsp tajin spice For seasoning corn.
- 3 tbsp mayo Adds creaminess.
- 3 tbsp Mexican style cream Can be replaced with sour cream or Greek yogurt.
- ½ tsp salt Adjust according to taste.
- ½ tsp paprika For added flavor.
- 2 tbsp chopped cilantro For added flavor in sauce.
- ½ whole lime (juiced, about 1 tablespoon) Fresh lime juice enhances the flavor.
Instructions
Preparation
- Preheat the grill to medium heat.
- Mix together the sauce ingredients and refrigerate until needed.
- Melt the butter and brush it over the corn cobs.
- Wrap each corn cob in aluminum foil.
Grilling
- Grill wrapped corn for about 15-18 minutes, flipping every 3-5 minutes, until cobs are blistered.
- Remove from grill and unwrap them carefully.
- Let the cobs cool for a few minutes, then brush with the sauce mixture.
- Top with cotija cheese, additional tajin spice, and chopped parsley.
- Serve immediately and enjoy.
Notes
For a kick, you can add chili powder or sriracha to the sauce. Leftovers can be stored in an airtight container for up to three days, and reheat on a grill or in the oven for best results.