Grilled Mexican Street Corn

If you’re like me and read any food related magazines, I’m sure you’ve seen an picture or two of Mexican street corn. I’ve been hearing a lot about it lately so I had to find out what all the buzz was about… What exactly IS it? Well, it’s basically an ear of corn with all sorts of deliciousness slathered all over it! 😛 I had to peruse some recipes to figure out exactly what makes it Mexican street corn, and then I came up with my own recipe, which is posted below.

Now, first off you’ll need to cook your corn. You can do this anyway you choose, but my preference, especially for this recipe, is to throw it on the grill. It cooks fairly quick, and the little char-y kernels sort of caramelize and give you a really sweet, smokey flavor! 😏 If I’m picnicking like I was the other day, I wait and shuck the corn while I’m table side… I hate getting those little silky hairs everywhere in my kitchen 😒

Once your corn is cooked, it’s just a matter of topping it… My recipe uses a cilantro and sour cream mayo, but there’s so many variations you can do. One thing you could try if you wanted to lighten it up (why? 🙄), is to use Greek yogurt, but we aren’t playing that game today 😎 so… 

After its smothered in its fatty sour cream mayo spread, sprinkle it generously with Parmesan cheese (see, you just ruined your healthiness now anyways! 😜), chili powder, salt and pepper, and a squeeze of fresh lime juice! Do not skip the lime, it might sound weird but it totally makes it all come together! I may try Cotija cheese next time, just to be even more authentical, but parm will if you can’t find that. And voilà (or, whatever the Spanish equivalent of voilà is, I guess would make more sense 😐), Mexican Street Corn! 😁🌽🌽🌽 

😽✌️ #WhatIveGotCookin

Mexican Street Corn

  • 6-8 ears of corn
  • 1 1/2 c. Sour Cream (or Greek yogurt 🙄)
  • 1/2 c. Mayonnaise
  • 1/2 c. Chopped Cilanto
  • 2-3 Tbsp. Chili Powder
  • 1/2 c. Parmesan cheese 
  • Fresh Lime slices
  • Salt & Pepper
  1. Remove husks from corn and place it directly on the grill. Cook for approximately 10 minutes, until kernels turn bright golden yellow and begin to caramelize.
  2. Combine sour cream, mayonnaise, and cilantro. Slather all over each ear of corn.
  3. Sprinkle ears with Parmesan cheese, chili powder, salt and pepper. This step is all subjective to your tastes, and you can let everyone do their own if you like.
  4. Finish ears with a generous squeeze of fresh lime juice and dig in!

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