Mexican Street Corn Recipe

Name: Mexican Street Corn Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 medium-size ears of yellow corn on the cob; 1 tablespoon vegetable oil or melted butter; ¼ cup mayonnaise; ¼ cup sour cream; ½ teaspoon chile powder; 1 tablespoon lime juice (plus wedges of a lime for serving); ½ cup crumbled cotija cheese; 3 tablespoons fresh cilantro (chopped)

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Cost: $2.89 /serving

Author : Aysegul Sanford

mexican street corn

Ingredients

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6 medium-size ears of yellow corn on the cob1 tablespoon vegetable oil or melted butter¼ cup mayonnaise¼ cup sour cream½ teaspoon chile powder1 tablespoon lime juice (plus wedges of a lime for serving)½ cup crumbled cotija cheese3 tablespoons fresh cilantro (chopped)

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Instructions

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Step 1

To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.

Step 2

Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.

Step 3

To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.

Step 4

Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.

Step 5

To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.

Step 6

Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.

Step 7

Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.

Step 8

Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.