Mexican Street Corn Recipe: Bold and Flavorful
Charred Mexican Street Corn with creamy sauce.
Ingredients
- 6 ears of fresh corn husked
- ½ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika optional
- ¼ tsp kosher salt
- ½ cup crumbled cotija cheese
- ¼ cup fresh cilantro chopped
- Optional: Lime wedges extra cotija
- Suggested Pairings: Tacos Mexican beer
Instructions
- Preheat grill to 400°F.
- Grill corn for 10-12 minutes, turning, until charred.
- Whisk mayonnaise, sour cream, lime juice, chili powder, paprika, and salt.
- Brush sauce on warm corn; sprinkle with cotija and cilantro.
- Serve on a white ceramic platter with lime wedges, tacos, and beer.
Notes
- Use fresh corn for the best flavor.
- Store in the fridge for 2-3 days; don’t freeze.
- Try a vegan variation.
- Pair with black beans.