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–+ servings

Mexican Street corn

Print Recipe
Freshly grilled corn covered in a cilantro-lime cream sauce sprinkled with Cojita cheese and a sprinkling of fresh cilantro. Summer corn has never tasted better!
Course Side Dish, Vegetable Sides
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 servings
Calories
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 6 ears corn shucked
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 2 garlic cloves minced
  • 1/2 cup queso fresco or cojita cheese crumbles
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup finely chopped cilantro
  • kosher salt
  • lime wedges

Instructions

  • In a small bowl combine mayonnaise, sour cream, and garlic. Mix until well combined, set aside. In another small bowl combine chili powder, cayenne paper, and 1 teaspoon salt, set aside.
  • Brush grill grate with vegetable oil. Heat grill to high heat. Place corn directly on the grill. Grill corn, turning occasionally until cooked and lightly charred, about 10 minutes.
  • Immediately brush the corn with mayonnaise mixture. Sprinkle with cheese crumbles and chili powder mixture. Then top with some freshly chopped cilantro. Finally, squeeze fresh lime wedges over the corn and serve immediately.

Notes

Use fresh corn for best flavor and texture.
Apply sauce while corn is hot so it adheres properly.
Cotija is traditional, but feta works as a substitute.
Adjust cayenne to control heat level.
Serve immediately for best results.