If you’ve ever wandered through a vibrant Mexican market, you’ve likely encountered the irresistible aroma of grilled corn slathered in creamy, tangy goodness. This Mexican Street Corn Recipe captures all that street-side magic in your own kitchen, offering a perfect balance of smoky chipotle heat, zesty lime brightness, and the salty richness of cotija cheese. It’s a fantastic way to elevate simple corn on the cob into a flavor-packed celebration that everyone will adore.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward and accessible ingredients. Each element plays a vital role in crafting the perfect balance of texture and flavor, from the charred sweetness of the corn to the creamy, cheesy topping infused with a touch of smoky chili.
- 6 ears corn, husked and all silk removed: Fresh corn is the star here, providing natural sweetness and a satisfying crunch.
- Olive oil (for brushing): Adds a subtle richness and helps achieve that beautiful grilled char.
- 1-2 teaspoons chipotle chili powder: Brings a smoky, moderate heat that’s signature to this recipe.
- ¼ to ⅓ cup cotija cheese, crumbled: Offers a salty, crumbly texture that contrasts wonderfully with the creamy sauce.
- ¼ cup fresh parsley, finely chopped: Adds a touch of color and fresh herbaceous notes.
- Sea salt, to taste: Essential for balancing and enhancing flavors.
- 2 limes, juiced: Provides a bright, citrusy zing that lifts the entire dish.
- ½ cup heavy cream: Creates a luxuriously creamy base for the sauce.
- 1 tablespoon sour cream: Adds tang and thickness to the sauce for that authentic street corn vibe.
- ½ lime, juiced: Extra lime juice amping up the brightness in the sauce.
- â…› teaspoon chipotle chili powder: A pinch more smokiness for the sauce layer.
- â…› teaspoon salt: Balances the seasoning in the sauce perfectly.
How to Make Mexican Street Corn Recipe
Step 1: Prepare the Corn
Start by husking the corn and removing all the silky threads. This step ensures the corn cooks evenly and that the sauce adheres beautifully to each kernel. Pat the ears dry before brushing them lightly with olive oil; this helps to develop a perfectly charred exterior when grilled.
Step 2: Grill the Corn
Heat your grill or grill pan to medium-high and place the oiled corn directly on the grates. Rotate every 2-3 minutes until all sides are charred with lovely grill marks, usually about 10-12 minutes total. The smoky flavor is fundamental to this Mexican Street Corn Recipe, so don’t rush this step!
Step 3: Make the Creamy Sauce
While the corn is grilling, whisk together the heavy cream, sour cream, juice of half a lime, chipotle chili powder, and salt in a bowl. This creamy, tangy sauce is the heart of the dish, perfectly complementing the smoky corn with a luscious texture and a subtle kick.
Step 4: Coat the Corn
Once grilled, brush each ear generously with the creamy sauce. The heat from the corn will help the sauce soak into the kernels, locking in flavor with each bite.
Step 5: Add the Finishing Touches
Sprinkle the cotija cheese over each ear while the sauce is still wet, so it clings nicely. Follow that with a dash of chipotle chili powder for extra heat and a sprinkle of finely chopped parsley for freshness and color. Finish with a squeeze of fresh lime juice and a pinch of sea salt to balance the flavors.
How to Serve Mexican Street Corn Recipe
Garnishes
A finishing sprinkle of cotija cheese and chopped parsley makes this dish pop visually and flavor-wise. Don’t shy away from adding an extra lime wedge on the side for those who love an extra citrus punch. A dash more chipotle chili powder can be offered for guests who crave additional smokiness and heat.
Side Dishes
Mexican Street Corn pairs beautifully with grilled meats like carne asada or chicken, alongside a fresh maize salad or black bean salsa. Its rich creaminess also balances spicy dishes wonderfully, making it a fantastic choice for summer barbecues or casual gatherings.
Creative Ways to Present
For a modern twist, slice the corn off the cob and serve it in a bowl, layered with the sauce and toppings as a vibrant salad. Alternatively, skewer the finished corn ears for easy handheld street-style eating that’s perfect for parties and outdoor events.
Make Ahead and Storage
Storing Leftovers
Keep any leftover grilled corn wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It’s best enjoyed within 2 days for the freshest taste and texture.
Freezing
Freezing is not recommended for this Mexican Street Corn Recipe because the creamy sauce and fresh lime juice don’t freeze well, and the texture of the corn kernels can become mushy upon thawing.
Reheating
Reheat leftover corn gently in a skillet or under the broiler for a few minutes to bring back some of that grilled warmth. Avoid the microwave if possible, as it can make the sauce separate and the corn rubbery.
FAQs
Can I make this recipe without a grill?
Absolutely! You can roast the corn in your oven on a high broil setting or pan-roast it on the stovetop until nicely charred. The key is to develop that smoky, slightly burnt flavor.
What can I substitute for cotija cheese?
If cotija is hard to find, feta cheese is a great alternative because it offers a similar salty, crumbly texture, though cotija has a milder tang that’s more authentic.
How spicy is this Mexican Street Corn Recipe?
The chipotle chili powder adds a gentle smoky heat that can be adjusted. If you prefer milder corn, use less chili powder, or add more if you love your dishes with a bold kick.
Is this recipe suitable for vegetarians?
Yes! This dish is inherently vegetarian, featuring no meat or animal-based gelatin. It’s a fantastic option for vegetarians who want something flavorful and satisfying.
Can I use frozen corn instead of fresh?
Fresh corn is best for authentic texture and flavor, but in a pinch, you can use frozen corn kernels. Roast or sauté them and toss with the sauce ingredients to approximate the dish.
Final Thoughts
Mexican Street Corn Recipe is a delightful way to turn simple corn into a celebration of flavor, color, and texture that’s sure to impress family and friends. With its smoky, tangy, and creamy layers, it’s a dish that brightens any meal and invites everyone around the table to savor every bite. I can’t wait for you to try it and make it your own favorite summer side!
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Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Mexican Street Corn recipe offers a delicious twist on traditional corn on the cob, featuring grilled ears brushed with olive oil and sprinkled with smoky chipotle chili powder, tangy lime juice, creamy cotija cheese, fresh parsley, and a rich sour cream and heavy cream dressing for a perfect balance of smoky, creamy, and zesty flavors. Ideal as a crowd-pleasing appetizer or side dish, it brings authentic Mexican street food flavor right to your table in just 25 minutes.
Ingredients
Main Ingredients
- 6 ears corn, husked and all silk removed
- Olive oil (for brushing)
- 1–2 teaspoons chipotle chili powder
- ¼ to ⅓ cup cotija cheese, crumbled
- ¼ cup fresh parsley, finely chopped
- Sea salt, to taste
- 2 limes, juiced
Dressing
- ½ cup heavy cream
- 1 tablespoon sour cream
- ½ lime, juiced
- â…› teaspoon chipotle chili powder
- â…› teaspoon salt
Instructions
- Prepare the Dressing: In a small bowl, combine the heavy cream, sour cream, lime juice from half a lime, chipotle chili powder, and salt. Whisk together until smooth and set aside. This creamy dressing will add a tangy and smoky flavor to the corn.
- Preheat the Grill: Heat your grill to medium-high heat. This will allow the corn to get a nice char and smoky flavor while cooking evenly.
- Brush the Corn: Lightly brush each ear of husked corn with olive oil. This prevents sticking and helps the corn char beautifully on the grill.
- Grill the Corn: Place the corn on the grill and cook for about 10-12 minutes, turning every couple of minutes to ensure even charring on all sides. Grill until the kernels are tender and some are slightly charred.
- Season the Corn: Immediately after grilling, brush each ear of corn with the prepared creamy dressing. Then sprinkle evenly with chipotle chili powder and sea salt to taste.
- Add Cheese and Parsley: Generously sprinkle crumbled cotija cheese over the coated corn, then garnish with finely chopped fresh parsley for brightness and color.
- Finish with Lime Juice: Squeeze fresh lime juice over each ear of corn just before serving to add a fresh tangy zing that balances the richness.
- Serve Warm: Serve the Mexican street corn immediately while warm as a delicious snack, side dish, or party appetizer.
Notes
- For a stovetop option, roast the corn over an open flame on a gas stove turning frequently until charred.
- You can substitute cotija cheese with feta or parmesan if unavailable.
- Chipotle chili powder can be adjusted based on desired spice level.
- Leftover grilled corn can be stripped from the cob and used in salads or salsas.
- Use fresh lime juice for the best zesty flavor.
