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Mexican Street Corn with Spice Recipe
Grilling corn is a summertime classic, and this Spiced Mexican Street Corn recipe elevates it to a whole new level with vibrant flavors and textures. Perfect as a side dish or a tasty snack, this dish brings the essence of street food right to your backyard grill.
Why make this recipe
You will love this recipe for its irresistible combination of creamy, tangy, and spicy flavors. Each bite is a celebration of summer, making it an excellent addition to any barbecue or gathering. It’s quick to prepare and delivers a burst of taste that will impress friends and family alike.
Ingredients
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- 1/2 cup crumbled cotija cheese
- Fresh cilantro, chopped
- Lime wedges, for serving
How to make it
- Preheat the grill to medium-high heat.
- Grill the corn on the cob, turning occasionally, until lightly charred, about 10-15 minutes.
- In a bowl, mix together mayonnaise, sour cream, chili powder, and lime juice.
- Once grilled, brush the corn with the mayo mixture.
- Sprinkle with cotija cheese and chopped cilantro.
- Serve hot with lime wedges.
How to serve it
Serve this spiced corn hot off the grill, with fresh lime wedges on the side. The lime adds a zesty finish that complements the dish beautifully. This recipe pairs wonderfully with grilled meats, making it an ideal side for your summer cookouts.
How to store it
Leftover spiced corn can be wrapped in plastic wrap or placed in an airtight container and refrigerated. Enjoy it within 2-3 days for the best taste. To reheat, you can warm it up on a skillet or in the microwave.
Helpful tips
- Make sure to turn the corn regularly on the grill to achieve an even char without burning.
- Feel free to adjust the amount of chili powder based on your spice preference.
- Fresh cilantro is essential for that authentic flavor, but you can omit it if you prefer.
Optional variations
You can customize this recipe in a few ways:
- Substitute the cotija cheese with feta cheese if that’s what you have on hand.
- For a smoky flavor, add a sprinkle of smoked paprika to the mayo mixture.
Frequently asked questions
Can I make this recipe without grilling?
Yes! You can boil the corn or even roast it in the oven if a grill isn’t available. Just make sure to brush on the mayo mixture before finishing in the oven for a similar effect.
What kind of corn should I use?
Fresh sweet corn on the cob works best for this recipe. Look for ears with bright green husks and plump kernels.
Can I prepare the mayo mixture in advance?
Absolutely! You can make the mayonnaise mixture a day ahead of time. Just store it in the refrigerator until you’re ready to use it.
Spiced Mexican Street Corn
A vibrant and flavorful take on grilled corn, featuring a creamy and spicy mayo mixture topped with cotija cheese and fresh cilantro, perfect for summer barbecues.
Ingredients
Main Ingredients
- 4 ears ears of corn, husked Fresh sweet corn on the cob works best.
- 1/2 cup mayonnaise Can be prepared a day in advance.
- 1/2 cup sour cream
- 1 teaspoon chili powder Adjust based on spice preference.
- 1 teaspoon lime juice
- 1/2 cup crumbled cotija cheese Can be substituted with feta cheese.
- Fresh cilantro, chopped Essential for authentic flavor, but optional.
- Lime wedges, for serving Adds a zesty finish.
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Grill the corn on the cob, turning occasionally, until lightly charred, about 10-15 minutes.
- In a bowl, mix together mayonnaise, sour cream, chili powder, and lime juice.
- Once grilled, brush the corn with the mayo mixture.
- Sprinkle with cotija cheese and chopped cilantro.
- Serve hot with lime wedges.
Notes
Leftover spiced corn can be wrapped in plastic wrap or placed in an airtight container and refrigerated. Enjoy within 2-3 days for the best taste. To reheat, warm it up on a skillet or in the microwave. Regularly turning the corn while grilling helps achieve an even char without burning.
