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Mexican Street Corn
Recipe By
Recipe By :
Laura Reigel
Servings :
6
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Resting Time
5
minutes
mins
Total Time
30
minutes
mins
INGREDIENTS
▢
6
ears
fresh corn on the cob
Toppings
▢
2
tbsp
Mexican crema
or sour cream
▢
2
tbsp
Mayonnaise
▢
Lime juice
▢
2
tbsp
Cotija cheese
or parmesan
▢
2
tbsp
Fresh cilantro
▢
New Mexico chile powder
▢
1
tsp
Kosher salt
(affiliate link)
▢
1
tsp
Pepper
▢
2
Limes
cut into wedges, for squeezing
▢
1
tsp
Hot sauce
Tapatio or Cholula
INSTRUCTIONS
Preheat the grill to medium-high.
Place the corn on the grill. Close the grill. Grill the corn for about 20 minutes.
6 ears fresh corn on the cob
Rotate the corn every 5 minutes to ensure even charring.
Mix the crema and mayonnaise together. Season with a little salt and pepper
2 tbsp Mexican crema,
2 tbsp Mayonnaise
Slather corn with the crema mixture.
Sprinkle the grilled corn with cotija cheese, cilantro, salt, and pepper.
Lime juice,
2 tbsp Cotija cheese,
2 tbsp Fresh cilantro,
1 tsp Kosher salt,
1 tsp Pepper
Optional:
Add a sprinkle of red chili powder and/or hot sauce.
New Mexico chile powder,
1 tsp Hot sauce
Add a squeeze of lime.
2 Limes
RECIPE TIPS
Easy Substitutions:
Crema.
Use sour cream, add a squeeze of lime to thin it out, and a little bit of salt.
Cotija Cheese.
Pecorino or Parmesan Reggiano would be suitable stand-ins.
NUTRITION
Calories:
64
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
10
mg
|
Sodium:
522
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Calcium:
43
mg
|
Iron:
0.2
mg