- 4 ears of fresh corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon paprika
- 1 clove garlic, minced
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
- Salt and pepper to taste
Preheat the Grill:
Preheat your grill to medium-high heat.
Grill the Corn:
Place the husked corn directly on the grill grates. Grill the corn, turning occasionally, until it's charred and cooked through, about 10-12 minutes.
Prepare the Sauce:
While the corn is grilling, in a bowl, mix together the mayonnaise, sour cream or crema, minced garlic, lime juice, and a pinch of salt and pepper. Set aside.
Coat with Sauce:
Once the corn is grilled, remove it from the heat. Using a brush or a spoon, coat each ear of corn with the prepared sauce, ensuring even coverage.
Add Cheese and Seasoning:
Roll each sauced corn in crumbled cotija cheese, pressing gently so the cheese sticks to the sauce. Sprinkle chili powder and paprika over the corn, adjusting the amount to your desired level of spiciness.
Garnish and Serve:
Place the finished corn on a serving platter. Sprinkle chopped fresh cilantro over the top for a burst of color and added freshness.
Serve and Enjoy:
Serve the Mexican street corn immediately while it's still warm. Squeeze extra lime juice over the top if desired. Dig in and savor the delightful combination of creamy, tangy, and smoky flavors!
Note: You can also serve the Mexican street corn on the cob holders for easy handling and eating.
Whether as a side dish for a barbecue feast or the star of your summer gatherings, this Mexican street corn recipe is sure to be a crowd-pleaser with its irresistible blend of flavors and textures.