Description
Spice up your corn with this fiery Mexican street corn recipe. Packed with chili, jalapeño, and hot sauce, it’s a flavor explosion you won’t forget.
Ingredients
Scale
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1-2 jalapeños, finely minced (seeds removed for less heat)
- 1 teaspoon chili powder, plus more for dusting
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 teaspoon garlic powder
- Salt to taste
- Lime wedges, for serving
- Hot sauce, for drizzling (optional)
Instructions
- Preheat your grill to medium-high heat.
- Grill the corn, turning occasionally, until lightly charred and tender, about 8-10 minutes.
- While the corn is grilling, mix together the mayonnaise, sour cream, cotija cheese, cilantro, minced jalapeños, chili powder, cayenne pepper (if using), and garlic powder in a small bowl.
- Once the corn is cooked, carefully brush the mayonnaise mixture evenly over all sides of the hot corn.
- Sprinkle with a little extra chili powder and salt to taste.
- Serve immediately with lime wedges and a drizzle of hot sauce, if desired.
Notes
- For an extra kick, leave some of the jalapeño seeds in.
- If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) for about 20 minutes, turning halfway through.
- Cotija cheese can be substituted with crumbled feta or queso fresco.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: Approximately 250-300 (will vary based on exact ingredients and quantities)
- Sugar: Approximately 8-12g
- Sodium: Approximately 300-500mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 3-5g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 20-30mg