This Mexican Street Corn recipe is sure to please at any summer gathering! Loaded with sweet grilled corn, cilantro and Cotija cheese and finished with fresh lime – how could you not love it?!
About Mexican Street Corn
I love corn served just about anyway you can prepare it. There’s something about those sweet little kernels that I can’t get enough of! I remember the first time I had Mexican Street Corn...I thought “Wow! This is my new favorite way to have corn!”.
I was on a mission after that, and my mission was to perfect a Mexican Street Corn recipe! So I set out trying many different recipes using many different methods and ingredients...on the cob, off the cob, fresh corn, frozen corn, grilled corn, sautéed corn, mayo, aioli.
Through tons of trial and error, I finally created a recipe that I’m super happy with!
I’ve found that using freshly shucked corn is key! You can definitely make a decent recipe with frozen corn, but trust me fresh corn takes it to another level.
I recommend either slightly charring your corn on the grill or a heavy bottom grill pan. Those little charred bits are gold!
I also discovered that once you have your corn slightly charred and removed from the cob, a simple toss in a mayo mixture, spices and cheese is all you need!
Remember that the corn is the star and doesn’t need a ton of help. Add a little bit of Mexican spices, cilantro and a squeeze of fresh lime and you’ve got a winning side dish!
How To Make Mexican Street Corn
- Remove corn husks and slightly char ears in oiled cast iron grill pan or on heated grill.
- Remove kernels from cob by standing cob on top of a small bowl turned upside down placed inside much larger bowl to catch kernels and cutting downward with knife as close to cob as possible.
- In large bowl toss corn, mayo, cumin, chili powder, sea salt and most of chopped cilantro and Cotija cheese until just combined with spoon.
- Garnish with remainder of cilantro and Cotija cheese and drizzle with fresh squeezed lime juice. Serve and enjoy!
Mexican Street Corn
Ingredients
- 6 cobs of white or yellow corn
- ¼ cup mayo
- ¼ cup crumbled Cotija cheese crumbled
- ¼ cup cilantro chopped
- 2 limes quartered
- ¼ tsp cumin
- ¼ tsp chili powder
- Sea salt to taste
- Olive oil or butter
Instructions
- Remove corn husks and slightly char ears in oiled cast iron grill pan or on heated grill.
- Remove kernels from cob by standing cob on top of a small bowl turned upside down placed inside much larger bowl to catch kernels and cutting downward with knife as close to cob as possible.
- In large bowl toss corn, mayo, cumin, chili powder, sea salt and most of chopped cilantro and Cotija cheese until just combined with spoon.
- Garnish with remainder of cilantro and Cotija cheese and drizzle with fresh squeezed lime juice. Serve and enjoy!
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