Mexican Easy

Mexican-Style Street Corn

Name: Mexican-Style Street Corn
Prep time: PT10MINUTES
Cook time: PT12MINUTES
Total time: PT25MINUTES
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 ears corn (shucked); 1 tbsp vegetable oil; 1/4 cup mayonnaise; 2 tbsp sour cream; 1/2 cup cotija cheese (crumbled); 1/4 cup fresh cilantro (chopped); 1/2 tsp chili powder (ancho preferred); 1 clove garlic (minced to a paste); 1 whole lime (cut into wedges); 1/4 tsp salt

Charred corn slathered in tangy crema, chili, and salty cotija

mexicanvegetariangluten-freegrilledsidesummer

— (0 ratings)

⏱️ 25 minutes 10 minutes prep · 12 minutes cook

🍽️ 4 Serves

245 Calories

6g Protein

21g Carbs

17g Fat

Why This Recipe Works

Charring the corn directly over high heat provides a smoky depth that balances the rich, tangy sauce. This version uses a blend of sour cream and mayonnaise to mimic traditional crema, creating a thick base that clings perfectly to every kernel.

Instructions

Whisk the mayonnaise, sour cream, garlic, chili powder, and salt together in a small bowl until smooth and the spices are well distributed.

💡 Set the sauce and the crumbled cheese aside near your grilling station for easy assembly while the corn is hot.

Prepare the grill for medium-high heat. Lightly brush the shucked corn with oil to prevent sticking and encourage even browning on the grates.

Place the corn on the hot grate and grill, turning occasionally, until the kernels are charred in spots all over and the corn is tender, about 8 to 12 minutes.

Remove the corn from the grill and immediately brush each ear generously with the mayonnaise mixture while the heat of the corn helps the sauce melt into the crevices.

Sprinkle the cheese and cilantro over the sauce-coated corn, pressing lightly so the toppings adhere. Serve warm with lime wedges for squeezing over the top.