Growing up in a small Mexican town, the aroma of grilled corn wafting through the air was a summertime staple. On every street corner, you’d find vendors selling their rendition of the iconic Mexican Street Corn Recipe, each one boasting its own unique twist. It was a true sensory experience – the smoky char of the kernels, the tangy crema, the salty cotija cheese, and the vibrant pop of cilantro. To this day, that flavor profile takes me right back to those carefree childhood days.
Why This Mexican Street Corn Recipe Will Become Your Go-To
As an adult, I’ve tried countless versions of Mexican Street Corn, but none quite capture the magic of those vivid memories. That is, until I perfected my own recipe. This Mexican Street Corn Recipe is the real deal – an authentic taste of Mexico that’ll transport you straight to the heart of a bustling mercado.
The Secret Behind Perfect Mexican Street Corn Recipe
The secret lies in the technique. Instead of simply grilling the corn, I’ve developed a method that infuses every kernel with an irresistible char. The key is to grill the corn directly on the grates, turning it frequently, until it’s beautifully caramelized on all sides. This adds a depth of flavor that you just can’t get from boiling or microwaving the corn.
Essential Ingredients You’ll Need
Of course, the ingredients are just as important as the cooking method. You’ll need fresh, sweet corn on the cob, a creamy and tangy crema (or sour cream), crumbly cotija cheese, fresh cilantro, and a blend of spices including chili powder, garlic powder, and a pinch of cayenne for a subtle kick.
Step-by-Step Mexican Street Corn Recipe Instructions
Preparing Your Mexican Street Corn Recipe
This Mexican Street Corn Recipe comes together in just 30 minutes, making it the perfect easy weeknight side dish or crowd-pleasing appetizer. You’ll need a grill or grill pan, a sharp knife, and a few basic kitchen tools to get started.
1- Start by shucking the corn, removing the husks and silk threads. Rinse the cobs under cool water and pat them dry with a clean kitchen towel.
2- Preheat your grill or grill pan to medium-high heat. Once hot, add the corn cobs and let them char, turning frequently, for 12-15 minutes until they’re tender and beautifully grilled on all sides.
3- While the corn is grilling, prepare the topping. In a small bowl, stir together the crema (or sour cream), cotija cheese, chopped cilantro, chili powder, garlic powder, and a pinch of cayenne.
4- When the corn is done, use tongs to transfer the cobs to a serving platter. Immediately brush or spoon the creamy, cheesy topping all over the hot corn, letting it melt and ooze into the nooks and crannies.
5- For an extra pop of flavor, you can finish the Mexican Street Corn Recipe with a generous squeeze of fresh lime juice and an extra sprinkle of cotija cheese and chopped cilantro.
6- Serve the Mexican Street Corn Recipe warm, with any extra topping on the side for dipping. Enjoy!
Pro Tips for Success
The key to perfect Mexican Street Corn is all about achieving that delicious char on the corn. Be sure to grill the cobs over high heat, turning them frequently, to get an even caramelization. And don’t be afraid to really load up on the creamy, cheesy topping – that’s the star of the show!
Serving and Storing Your Mexican Street Corn Recipe
Perfect Pairings for Mexican Street Corn Recipe
This Mexican Street Corn Recipe is the ultimate summer side dish. It pairs beautifully with grilled meats, tacos, burgers, or even as a fun appetizer at a backyard barbecue. I also love serving it alongside a fresh, zingy cabbage slaw and an ice-cold Mexican beer for the perfect flavor balance.
Storage and Make-Ahead Tips
Leftover Mexican Street Corn can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop the cobs back on the grill or under the broiler for a few minutes until warmed through. You can also make the creamy topping in advance and keep it chilled until ready to assemble.
Variations and Dietary Adaptations for Mexican Street Corn Recipe
Creative Mexican Street Corn Recipe Variations
For a twist on the classic, try adding crumbled bacon, diced jalapeños, or roasted red peppers to the topping. You can also experiment with different cheese varieties like queso fresco or Parmesan. In the fall, swap out the fresh corn for roasted butternut squash for a seasonal take on this beloved dish.
Making Mexican Street Corn Recipe Diet-Friendly
To make this Mexican Street Corn Recipe gluten-free, simply opt for a gluten-free crema or sour cream. For a vegan version, use a plant-based crema and skip the cotija cheese, topping the grilled corn with a sprinkle of nutritional yeast instead. And for a low-carb twist, serve the Mexican Street Corn Recipe over a bed of mixed greens or cauliflower rice.
Frequently Asked Questions
Q: Can I use frozen corn instead of fresh?
A: While fresh corn is ideal for this recipe, you can absolutely use frozen corn kernels in a pinch. Just be sure to pat them dry thoroughly before grilling to get that delicious char.
Q: How can I get the corn extra charred?
A: For an even deeper, smokier char, try grilling the corn cobs directly over the flames, turning them frequently, until they’re blackened in spots. You can also try broiling the corn for a few minutes after grilling.
Q: Can I make this recipe ahead of time?
A: The creamy topping can be made up to 3 days in advance and stored in the fridge until ready to assemble. But for the best texture and flavor, I recommend grilling the corn just before serving.
Q: How much does this recipe serve?
A: This Mexican Street Corn Recipe serves 4-6 people as a side dish. You can easily scale it up to feed a crowd, adjusting the ingredient quantities as needed.
Q: My corn is sticking to the grill. What am I doing wrong?
A: Make sure your grill grates are well-oiled before adding the corn. And resist the urge to move the cobs too frequently – let them char for a few minutes on each side before turning. With a little patience, you’ll get that perfect grilled texture.
Mexican Street Corn Recipe
- Total Time: 22
- Yield: 6
Description
Savor the authentic flavors of Mexico with this 20-minute Mexican Street Corn Recipe. Grilled corn on the cob is coated in a creamy, tangy sauce and topped with crumbled cotija cheese and fresh cilantro for a restaurant-quality side dish that’s perfect for any occasion.
Ingredients
– 6 ears of corn, shucked
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 2 tbsp lime juice
– 1 tsp chili powder
– 1 tsp paprika
– 1 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. – Preheat grill to medium-high heat.
2. – Grill the corn, turning occasionally, until charred and tender, about 10-12 minutes.
3. – In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, and paprika.
4. – Remove the corn from the grill and brush the creamy sauce all over the kernels.
5. – Sprinkle the crumbled cotija cheese and chopped cilantro over the top.
6. – Serve immediately, with additional lime wedges if desired.
Notes
For a spicier version, add a pinch of cayenne pepper to the sauce. You can also use queso fresco instead of cotija cheese. Leftover corn can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 12
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Conclusion
There’s just something so joyful and nostalgic about Mexican Street Corn. This recipe captures all the bold, tantalizing flavors that make it a summertime staple, with a few expert techniques to elevate it to the next level. I know this Mexican Street Corn Recipe is going to become a fast favorite in your household, just like it has in mine. So fire up the grill, gather your loved ones, and get ready to savor a little taste of Mexico. Buen provecho!
