Description
This recipe shows you how to make authentic Mexican street corn on the cob, grilled and covered in a creamy, tangy, and spicy coating.
Ingredients
Scale
- 4 ears fresh corn, husks removed
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder (like TajÃn)
- 1/2 teaspoon ground cumin
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat your grill to medium-high heat. Lightly brush the corn cobs with olive oil.
- Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 8 to 10 minutes.
- While the corn grills, mix the mayonnaise, crema, chili powder, and cumin in a small bowl to create the sauce.
- Remove the grilled corn from the heat.
- Brush each ear of corn generously with the prepared sauce mixture.
- Roll the sauced corn in the crumbled cotija cheese until fully coated.
- Squeeze fresh lime juice over the top of each ear.
- Sprinkle with chopped cilantro before serving immediately.
Notes
- For Esquites (corn in a cup), cut the kernels off the cob after grilling and mix them with the sauce, cheese, and lime juice in a bowl.
- If you cannot find cotija cheese, use feta cheese as a substitute.
- Add a dash of hot sauce to the sauce mixture for extra heat.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 10
- Cholesterol: 40