Easy Mexican Street Corn

A delightful, smoky, and creamy corn dish that captures the essence of traditional Mexican street corn with simple ingredients and easy instructions.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 6 servings

Course: Appetizer, Side Dish

Cuisine: American, Mexican

Calories: 250

Ingredients Method Notes

Ingredients

For the Corn

4-6 ears ears of fresh corn Look for bright green husks and plump kernels.
1 tablespoon oil For rubbing the corn.
to taste salt Add a pinch for flavor.

For the Sauce

1/3 cup mayo Full fat is preferred for smoother texture.
1/3 cup sour cream A 50-50 mix keeps the sauce creamy.
1 juicy lime Juice freshly for best flavor.
1 clove minced garlic Enhances the flavor of the sauce.
1 teaspoon chili powder For a bit of heat.
to taste pinch of salt Enhances sauce flavor.
splash water To thin the sauce if desired.

For Toppings

to taste crumbled cotija Can substitute with feta cheese.
to taste chopped cilantro Fresh herb for topping.
to taste more chili powder For garnish.
1 additional lime For squeezing on top before serving.

Method

Preparation

Heat a grill to medium high or preheat a cast iron skillet on medium high heat.
Shuck the corn and pat dry to avoid steaming.
Rub the corn lightly with oil and season with salt.
Grill or sear the corn for 8 to 10 minutes, turning occasionally to get an even char.

Making the Sauce

In a bowl, stir together mayo, sour cream, lime juice, minced garlic, chili powder, and a pinch of salt.
Add splash of water to thin the sauce if necessary.

Finishing Touches

Brush the hot grilled corn with the creamy sauce.
Roll in crumbled cotija and finish with extra chili powder, cilantro, and a squeeze of lime.

Notes

For less mess, you can cut the corn off the cob and serve in a bowl. Leftovers can be stored in a sealed container for up to 3 days. Reheat gently in a skillet or microwave.