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mexican street corn recipe

Mexican Street Corn

Recipe ByLaura Reigel
Servings :6
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes

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
  • 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.