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