Mexican Street Corn
Calling all corn lovers! Mexican Street Corn is here and it’s the real deal. If you haven’t tried it yet, your MUST. It’s a delish appetizer or snack that you can find all over Mexico and, obviously the trend trickled into the US and Canada. It’s one of those sides that you mostly find in authentic Mexican restaurants, but I snagged a recipe that is LIFE and you have to try it!
Often made on the grill, which means it’s the perfect summer dish, I like these Mexican corn kebabs top-charred and grilled. I love how tangy, creamy, and cheesy it is. It’s my summer go-to, but I make this all year round (as long as the corn is still sweet and crunchy).
Mexican Street Corn
INGREDIENTS
6 ears corn, shucked and cleaned
1/2 c. mayonnaise
Chili powder, or chipotle
1/3 c. Grated cotija cheese, or Feta cheese, or Parmesan cheese **
Freshly chopped cilantro
Lime wedges, for serving
INSTRUCTIONS
Preheat grill or grill pan to medium-high. Grill corn, turn often until slightly charred all over, about 10 minutes.
Brush corn with a layer of mayonnaise and sprinkle with chili powder, cheese, and cilantro. Serve warm with lime wedges.
SWAPS & SUBS:
** If you love one cheese more than others, feel free to switch it up! My only caveat is that it should be a meltable cheese, but do whatever floats your boat!
Also, if you aren’t into mayo, feel free to make or buy a Mexican crema. You can find crema in the aisles that stocks sour cream or cheese. If you can’t find it, just use regular sour cream, it works perfectly!