Indulge in the vibrant and irresistible flavors of Mexican Street Corn, a dish that takes sweet, juicy corn on the cob to a whole new level. This beloved street food is a fiesta for your taste buds, combining the smoky, charred notes of grilled corn with a creamy, zesty coating of mayo, cotija cheese, and a sprinkle of chili powder. It’s the perfect blend of savory, tangy, and slightly spicy, making it an instant crowd-pleaser!

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Yield: 4 servings 1x

Ingredients

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4 ears of fresh corn, husked
1/2 cup mayonnaise
1/2 cup crumbled cotija cheese (you can substitute with feta cheese)
1 teaspoon chili powder (adjust to taste)
1/2 cup fresh cilantro leaves, chopped
1 lime, cut into wedges

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Instructions

Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates. Grill, turning occasionally, until the corn is charred and slightly tender, about 10-12 minutes.
Prepare the Coating: In a small bowl, mix the mayonnaise and crumbled cotija cheese until well combined.
Finish the Corn: Remove the grilled corn from the heat. Using a brush or a butter knife, coat each ear of corn with the mayonnaise and cheese mixture generously.
Season and Serve: Sprinkle chili powder over the corn, adjusting the amount to your preferred level of spiciness. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over the top.

Notes

If you don’t have a grill, you can achieve a similar effect by roasting the corn in the oven at 375°F (190°C) for about 25-30 minutes, turning it occasionally until it’s tender and slightly charred. Feel free to customize the toppings with a dash of hot sauce or a sprinkle of Tajín seasoning for an extra kick. Pair this dish with grilled meats like carne asada or chicken for a full Mexican feast. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.