Mexican Street Corn
My Mexican Street Corn features sweet grilled corn slathered in a creamy sauce and topped with crumbly, salty cheese. This easy picnic side dish is best corn I've ever tried!
We're big fans of Mexican street corn around here. We've previously shared street corn salad, crock pot street corn dip, and even street corn chowder. However, the original Mexican street corn might be my favorite! You need to try it before the end of summer. It's equally at home besides Mexican favorites like tacos as it is with grilled meats like burnt ends.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Use Fresh Local Corn: Corn's sugar turns to starch quickly after picking which can make it tough and not as flavorful. Using fresh local corn minimizes the time from field to plate.
- We Grill It: This adds smoky nutty flavors where it caramelizes.
- We Mix the Cheese and Sauce: This helps it stay put so you get some in every bite.
Ingredient Notes and Shopping Tips
- Corn: Fresh local corn will taste best. I like to get mine from the farmer's market to minimize its transport time. Look for bright green husks and moist golden brown (not black) silk. If allowed, peel back the husk for a peek. Kernels should be plump and closely packed.
- Mayonnaise: If you're not a fan, you can use all crema or sour cream. However, I find mayo provides better flavor. For best results use full fat and avoid Miracle Whip, which is too sweet for this recipe.
- Lime Juice: Use freshly squeezed. It has more flavor than bottled. To get the most juice out of your lime, roll it on the counter to break the juice sacs and microwave it for 20-30 seconds to make it easier to squeeze.
- Cilantro: Measure before chopping.
- Cotija Cheese: If you can't find it, queso fresco has the same texture but a slightly milder flavor. You could also use feta which is slightly tangier or even parmesan. If using parm, you may need to add a little more salt.
- Crema: This Mexican version of sour cream is thinner and sweeter than sour cream. You can use sour cream if you can't find it.
- Chipotle Chili Powder: This is made with smoked jalapenos which provides a smoky and spicy flavor. If you can't find it use regular chili powder with a pinch of smoked paprika.
How To Make Mexican Street Corn
- Cook Corn: Grill for 3-5 minutes per side over medium heat.
- Make the sauce: Combine chili powder, mayonnaise, crema, and cheese. Brush over corn.
- Garnish: Garnish with chili powder, cilantro and lime juice.
FAQs
Grilled corn is done when it is charred and the kernels are plump and squirt milk when pierces.
If you think cilantro tastes soapy, parsley can be used instead. You could also use chives for a mild onion flavor.
The flavor won't be exactly the same but you can also brush it with oil and broil for 8-10 minutes per side.
I wouldn't suggest this. It contains more water and will not char well. You can use frozen corn kernels to make our street corn salad though.
Krystle's Tips: Steal My Culinary School Secrets
- Storage: Don't remove your corn from the husk until you're ready to use it, or it may dry out.
- Make husking corn easier: Microwave for around 1 minute and use a wet paper towel to remove any remaining silk.
- Easy Eating: Serve with a metal or bamboo skewer for easy eating while mingling.
More Corn Recipes To Try This Summer
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📖 Recipe
Easy Mexican Street Corn
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Ingredients
- 6 Ears Sweet Corn The Fresher the Better, Local Preferred
- 6 Tablespoons Mayonnaise
- ¼ Cup Mexican Crema Or Sour Cream
- 1 Clove Garlic
- ¼ Teaspoon Salt
- 1 Cup Cotija Cheese Crumbled, Or Feta or Parmesan
- ⅓ Cup Fresh Cilantro Roughly Chopped
- 1 Teaspoon Chipotle Chili Powder
- ¼ Teaspoon Cayenne Optional
- 2 Limes Quartered
Instructions
- Preheat grill and lightly oil grates. Grill for 3-5 minutes per side or until charred.
- While corn is cooking, in a small bowl combine garlic, mayonnaise, chili powder, cayenne, and salt. Fold in cotija cheese.
- When corn is done brush with garlic mayo/cheese mixture.
- Sprinkle with cilantro and extra chili powder and/or squeeze over some fresh lime juice if desired.
Notes
Nutrition
The chipotle powder gave it such a smoky and spicy kick! Mexican corn is so delicious. This recipe was easy and very tasty!
My family loved this!
This is a really good recipe! I made grilled steak tacos this weekend and paired them with this corn. Perfection.
in the section ,'storing the corn", there's no number in front of the amount of days to keep in the refrigerator
Hi Dee!
I'd keep it for up to 3 days.
Really good recipe! It's difficult to find cotija cheese in my city so I had to use feta, which obviously was not the same. Would recommend!
Yay glad you like it. Thanks for the substitution idea. I have trouble finding it here too 🙁 Hooray for small-town living.
I think it's funny how some people think that they have a recipe for Mexican Street Corn, or try to "American-fy", or "Gringo-fy". LOL! As a Mexican-American myself, it's just roasted charred corn (preferably on a grill), and you add your toppings,
(for TRUE AUTHENTIC MEXICAN STREET CORN) such as Mayonnaise ,butter, lemon juice, Chamoy, Chile Rojo, Tajin, Queso Mexicano, parmesan cheese, Valentina Chile. THERE ARE NO EXACT MEASUREMENTS, and add your toppings to your hearts content. At least, that's how us Mexcians do it. 🙂
Hi Mary!
Thanks for sharing your tips!
As a “gringo” myself, I like to try new and different things I can’t find where I live. Any recipe I’ve seen for this is very similar to this. I find it strange that we either get hate for not appreciating other cultures or hated for trying to. I also find it strange that you intentionally looked up a recipe just to comment how ridiculous you think it is. Sometimes its best to think before you speak... or type
Thanks for sharing your thoughts with me Jamie I appreciate you! 🙂
Hi I have a question about baking the corn with the husk on. So before you bake the corn do you take. away the hair/strands or do you bake it with all the hair and the outside which is the husk on?
Great question Lonetta!
Bake with the husk (and silk on). Baking will actually help everything slide off super easily and cleanly.
This dish looks so deliciously good. I wish I could eat that right this minute!
Street Corn: From my lips to my hips. Marvelous darling, but dangerous.
LOL I like that saying. At least it is a vegetable right!? 🙂
To speed this recipe up, try cooking the corn in the microwave (on a microwave safe plate) for 3 minutes per ear (2 ears - 6 mins, 3 ears-9 mins, etc.) Leave the husks on and trim the silk on the end and extra stem. The steam will cause the husk & silk to peel right off.
Great tip thanks so much for sharing Gene! 🙂
Can I use frozen corn?
Yes that should be fine!
I just made this corn and its sooooooo good!! THANK YOU!!
So glad you enjoyed it Ericka! 😀
Wow! That looks indulgent in the best possible way. I think I'll be making this on Father's Day. Thanks for sharing a cool idea.
Thanks Lauren! I bet this could be adapted for the grill, with no problem!
Oh boy this looks incredible. I have been trying to add some new sides to my meal plan and this is just perfect, my family is going to love this!
Thanks Stephanie, let me know what you think!
These look delish! The blueberry mojitos sound perfect with this!
Oooh I like how you think cheer Mary Frances! 😉