Mexican Street Corn
A bold and flavorful twist on traditional corn on the cob, this Mexican street corn recipe features grilled corn slathered with a creamy chili mayo and topped with cotija cheese for a delicious summer side dish.
Ingredients
Main Ingredients
- 4 ears Fresh Corn Grill for best flavor
- 1/4 cup Mayonnaise Regular mayo preferred
- 1/2 cup Cotija Cheese Best for authentic flavor, crumbled
- 1 lime Lime Juice Fresh juice is ideal
- 1 tsp Chili Powder Adjust based on heat preference
- 1/4 cup Cilantro Optional, for garnish
Instructions
Preparation
- Peel back the husks of the corn without removing them completely and remove the silk.
- Fire up your grill or heat a cast iron pan.
Cooking
- Char the corn on the grill or pan until you see blackened bits but are careful not to burn them.
- In a bowl, mix mayonnaise, lime juice, chili powder, and cotija cheese.
- Once the corn is cooked, slather the mixture on the corn generously.
- Sprinkle with cilantro if desired.
Serving
- Serve the corn hot and messy with plenty of napkins.
Notes
This street corn recipe is best served hot and can be garnished with lime zest or green onions for added flavor. Store leftovers in foil in the fridge for up to two days.