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.