Mexican Street Corn
Mexican Street Corn is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican cheese topping. This is the best street corn recipe!
Servings: 5 servings
Calories: 184kcal
Ingredients
- 5 ears fresh corn , husked
For the Spread:
- ¼ cup mayonnaise
- 2 Tablespoons sour cream , or greek yogurt
- ¼ teaspoon garlic salt
- Juice from one lime
For the Topping:
- ¼ cup grated Cotija cheese (or Parmesan, Feta or Queso Fresco)
- 1 teaspoon smoked paprika (or chili powder if you want heat)
- Chopped cilantro , for garnish (optional)
Instructions
- Pierce a skewer halfway into the bottom of each corn cob. (If using wooden skewers, soak skewers in water for 30 minutes, first.)
- Preheat the grill to medium heat (between 350-450 degrees F).
- Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
- Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in a separate small bowl; set aside.
- Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.
Video
Notes
- Grilling: If you do not have time to first grill the corn cobs, you can boil them on the stove top for 5-7 minutes. Or, use an open flame burner to achieve the charred kernels.
- Skewers: Skewers are optional. If using wooden skewers, first soak the skewers in water for 30 minutes.
- Topping: Use any crumbly white cheese like Cotija, feta, queso fresco or Parmesan. Cilantro is optional.
- Video: Watch the step by step video for more.
- Nutrition: Nutrition information is an estimate only.
Nutrition
Serving: 1cob | Calories: 184kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 289mg | Potassium: 252mg | Fiber: 2g | Sugar: 6g | Vitamin A: 427IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg