Mouthwatering Mexican Street Corn That's Easy to Make
Enjoy a delicious and easy-to-make Mexican Street Corn recipe, featuring grilled corn with a creamy, tangy sauce, cotija cheese, and a touch of spice.
Equipment
- grill
- aluminum foil
- small bowl
- whisk
- plate
- oven (optional)
Ingredients
- 4 cobs sweet corn peeled
- 3 tbsp butter melted
- ¼ cup cotija cheese grated
- ¾ tsp tajin spice
- 3 tbsp mayonnaise
- 3 tbsp Mexican-style cream
- ½ tsp salt
- ½ tsp paprika
- 2 tbsp chopped cilantro for sauce
- ½ lime lime juice approx. 1 tbsp
- Additional chopped cilantro, cotija cheese, and tajin spice for garnish (optional)
For Baking (if not grilling)
- 4 sweet corn cobs shucked
- 3 tbsp butter melted
For Sauce
- 3 tbsp mayonnaise
- 3 tbsp Mexican-style cream
- ¾ tsp tajin spice
- ½ tsp salt
- ½ tsp paprika
- 2 tbsp chopped cilantro
- 1 tbsp lime juice freshly squeezed
For Garnish
- chopped cilantro
- cotija cheese crumbled or grated
- tajin spice
Instructions
- Preheat your grill to medium heat. If baking, preheat your oven according to specific baking instructions.
- In a small bowl, whisk together the mayonnaise, Mexican-style cream, tajin spice, salt, paprika, 2 tbsp cilantro, and lime juice. Refrigerate the sauce until ready to use.
- Melt the butter and brush it evenly over the corn cobs. Wrap each buttered cob tightly in aluminum foil.
- Grill the corn for 15-18 minutes, turning every 3-5 minutes, until tender and slightly blistered. If baking, follow your oven's instructions for cooking foil-wrapped corn.
- Carefully unwrap the corn cobs and let them cool for a few minutes on a plate.
- Brush each cob generously with the prepared sauce. Top with crumbled cotija cheese, a sprinkle of tajin spice, and fresh chopped cilantro.
- Serve the Mexican street corn immediately for the best flavor and texture.
Notes
- For optimal flavor, always use fresh lime juice. If cotija cheese is unavailable, grated Parmesan or crumbled feta make good substitutes.
- Corn can be baked instead of grilled; ensure you follow specific baking instructions for the oven method. For extra heat, add chili powder on top of the tajin spice.
- Select corn with firm cobs and tightly wrapped, slightly damp green husks. Use aluminum foil to protect the corn from direct heat for even cooking.
- Topped corn can be stored in an airtight container in the fridge for up to 3 days, though it's best to apply toppings just before serving.
Notes
This Mexican Street Corn is best enjoyed fresh off the grill. For storage, keep topped corn in an airtight container in the refrigerator for up to 3 days. If you can't find cotija cheese, Parmesan or feta are good alternatives. For a spicier kick, add chili powder along with the tajin.