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!

Corn Muffins with Jalepeño Honey Butter

Hey guys! Hope you all had a lovely day. Here on the East coast today was the first warm, sunny, non-raining day we’ve seen for about three weeks… And may be the last for another week 😒. So I made sure not to waste it and spent the afternoon outside, picnicking by the water… I’ll share some more of my picnic menu tomorrow, but first, as promised on Instagram, here are corn muffins with my homemade Jalepeño honey butter! 

Now, when gorgeous weather is as scarce as it has been this spring, I didn’t want to waste any of the sunlight… So I whipped these up last nite so they were all ready to go! ☀️

I have used this corn muffin recipe for years… I’ve tried many but this is my favorite, and the favorite of anyone I’ve fed them too as well. Here’s the link to the recipe on my Pinterest:

Bubba’s Corn Muffins on Hey Good Lookin . . . Pinterest
While you’re there be sure to follow my boards: @GoodLookin_Food 😎

This recipe is from Paula Deen and they’re called Bubba’s Corn Muffins. I’ve thought several times about coming up with my own corn bread recipe, but these ones would be hard to top, as they have sour cream AND creamed corn baked in, making them super moist and yummy. I do admit however to adding a tablespoon or so of honey to the recipe on occasion, just because I prefer my cornbread to have a little extra sweetness.

Now, the recipe makes a dozen… But I’m often only cooking for one or two, so what I do is make a half batch… No one wants stale corn muffins days later and I hate to waste food. I like to space them out in the muffin pan so they bake evenly. Maybe that doesn’t matter? But I just feel better about it this way! 

Mmmmm! Don’t they look scrumptious?! You know corn bread is done when it just starts to crack on the top. When it begins to crack, pull em out… Nothing more disappointing than burnt cornbread. 👎 

Okay, on to the good part… 😏 You can use any cornbread recipe you like, or even a boxed mix if you aren’t feeling ambitious… I won’t judge you. But what really makes them special and what I think all good self-respecting corn muffins need is some creamy dreamy honey butter! Being me though I wasn’t content with any old honey butter 😜, I decided to take it one step further and concocted…

Jalepeno honey butter! (Insert “ta-da” sound here)… It’s SUPER easy and only takes one extra step to elevate your butter above that of other picnickers… 

Start by slicing up one medium jalepeno (you must use a fresh jalepeno pepper here, not the pickled jarred ones…). If you really like heat, I suppose you could throw in a second one. I, however, did not want my butter overpowered but rather just ‘flavored’ with the pepper. I also left the seeds out, but again if you want more spice, you could keep them… You’d just need to strain your honey later. 

Next, grab a small saucepan and pour in about a third of a cup of honey. Just eyeball this, no one’s got time to watch honey drip back out of a measuring cup. And you can never get it all back out without making a sticky mess or dirtying like six utensils! (You see how my patience level is, huh?! 😆)… Okay, now just throw in your jalepeno that you sliced up, put it on the stove on medium low heat, and forget about it for like 20 min. You could actually get this going first and then mix up your muffins while you wait… Or just go watch a show or something… Can’t really mess this up, you just don’t want to BOIL your honey 😵… As soon as little bubbles start to form, turn the heat down and let it hang out for a bit.

After you’ve INFUSED (I like that word 😎) your honey with the peppers, you’ll want to let it cool COMPLETELY. Once cooled, just mix it into one stick of softened butter and a pinch of salt. You could use a mixer if you so choose and wanted a WHIPPED jalepeno honey butter, but here again we have my lack of patience and distaste for extra dishes… So I just hand stir mine. Well, there you have it… Jalepeno honey butter! 🤗 Shmear it on a corn muffin (or four) and enjoy! ✌️ #WhatIveGotCookin

Jalepeno Honey Butter

  • 1 stick butter, softened
  • 1/3 c. honey
  • 1 medium jalepeno
  • Pinch of salt
  1. Slice jalepeno and remove seeds. If more heat is desired, keep seeds, but strain honey before combining with butter. 
  2. Place honey and jalepeno slices in a small saucepan on medium-low heat, until bubbles begin to form. DO NOT BOIL! Turn heat to low and let flavors infuse, about 20 minutes.
  3. Remove honey from heat and allow to cool completely. Pick out all the jalepeno slices and discard.
  4. Combine cooled infused honey with softened butter and a pinch of salt. Whip with a mixer if desired.