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
Scale
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.
