Easy Mexican Street Corn

4.81 from 46 votes

Easy 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!

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 6

Cook Time 6

Total Time 12

Servings Ears

Calories 189kcal

Author Krystle Smith

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

When buying fresh corn, I like to go to my local farmers' market. Look for corn with a bright green husk and a pale yellow or brown (not black) tassel. Also, look at the spot where the corn was removed from the plant. It should be pale, not brown.

Don't remove your corn from the husk until you're ready to use it, or it may dry out. Store in the husk in the fridge for up to days before cooking.

Nutrition