Grilled Mexican Street Corn Recipe

This mouthwatering Grilled Mexican Street Corn transforms simple corn on the cob into an explosion of flavors that will transport you straight to the vibrant streets of Mexico. With its perfect balance of creamy, tangy, cheesy, and spicy elements, this dish takes just 25 minutes to prepare, making it an ideal side for summer barbecues or weeknight dinners when you’re craving something special but short on time.

Why You’ll Love This Recipe

• Impressive Yet Simple: Creates a show-stopping side dish with minimal effort – just a few ingredients and simple steps deliver maximum flavor!
• Perfect Summer Dish: Makes brilliant use of fresh corn when it’s at its peak sweetness during summer months.
• Crowd-Pleaser: Even picky eaters can’t resist this corn – the combination of cheesy, creamy, tangy, and spicy flavors wins everyone over.
• Customizable Heat Level: Easily adjust the chili powder to make it as mild or spicy as you prefer.

this Recipe

Ingredients You’ll Need

• Corn: Fresh ears of corn serve as the foundation of this dish – their natural sweetness provides the perfect canvas for the bold toppings.
• Mayonnaise: Creates the base for the creamy coating that helps all other flavors adhere to the corn.
• Sour Cream: Adds tanginess and a luxurious creaminess that balances the sweetness of the corn.
• Cilantro: Brings a fresh, herbal note that cuts through the richness of the other ingredients.
• Parmesan Cheese: Offers a salty, umami flavor that complements the sweeter cotija cheese.
• Cotija Cheese: This traditional Mexican cheese provides an authentic, crumbly, salty element that’s essential to genuine street corn.
• Lime Juice: Adds brightness and acidity that balances the rich, creamy elements of the dish.
• Chili Powder: Provides a smoky heat that you can adjust to your preference.
• Lime Wedges: Served alongside for an extra squeeze of freshness and acidity.

Variations

Regional Twists

• Southwestern Style: Add a pinch of cumin and smoked paprika to the mayo mixture for a deeper, smokier flavor profile.
• Caribbean Fusion: Mix in a teaspoon of minced garlic and a dash of hot sauce to the creamy coating.

Dietary Adaptations

• Vegan Version: Substitute vegan mayo and plant-based sour cream, and use nutritional yeast instead of the cheeses.
• Lighter Option: Use Greek yogurt in place of both the mayo and sour cream for a tangier, lighter coating.

Serving Options

• Elote Bowls: Cut the corn kernels off the cob after grilling and mix with all toppings in a bowl for easier eating.
• Grilled Corn Salad: Remove kernels and toss with diced bell peppers, black beans, and avocado for a heartier side dish.

How to Make Grilled Mexican Street Corn

Step 1: Prepare the Corn

Remove the husks from the corn, leaving the core attached to serve as a natural handle. This makes the corn easier to grill and eat afterward.

Step 2: Grill the Corn

Place the corn directly on a hot grill or in a cast iron pan. Turn occasionally until the kernels develop a slight char on all sides. This typically takes about 10-15 minutes, and the charring adds a wonderful smoky flavor that’s essential to authentic street corn.

Step 3: Create the Creamy Coating

While the corn is grilling, combine the mayonnaise, sour cream, and freshly chopped cilantro in a small bowl. Mix until smooth and well-incorporated.

Step 4: Apply the Toppings

Remove the grilled corn from the heat and, while still hot, brush it generously with the mayonnaise mixture using a basting brush. The heat from the corn will help the mixture melt slightly and adhere better.

Step 5: Add the Final Touches

Squeeze fresh lime juice over each ear of corn. Then generously sprinkle with both Parmesan and cotija cheese, allowing the cheeses to stick to the creamy coating. Finish with a dusting of chili powder to taste.

Step 6: Serve and Enjoy

Serve immediately with lime wedges on the side for an extra burst of citrus. The contrast of the hot corn with the cool toppings creates a delightful eating experience.

Pro Tips for Making the Recipe

• Choose Fresh Corn: Look for corn with bright green husks and moist, golden silk. The kernels should be plump and tightly packed.
• Soak Before Grilling: If you’re worried about the corn drying out, soak the ears (husks on) in cold water for 30 minutes before grilling.
• Don’t Rush the Char: Allow the corn to develop those beautiful grill marks – they add essential flavor and visual appeal.
• Apply Toppings While Hot: The warmth from the freshly grilled corn helps melt the creamy mixture slightly, creating the perfect texture.
• Prep the Mixture Ahead: Make the mayonnaise-sour cream mixture in advance so it’s ready to go when the corn comes off the grill.

How to Serve

Perfect Pairings

Serve this vibrant street corn alongside grilled meats like carne asada, grilled chicken, or fish tacos. It also pairs beautifully with other Mexican-inspired dishes like enchiladas or quesadillas.

Presentation Ideas

For a stunning presentation, arrange the corn on a large platter and sprinkle with additional cotija cheese, cilantro leaves, and a light dusting of chili powder. Place lime wedges around the platter for both visual appeal and functionality.

Complete the Meal

Round out your Mexican feast with black beans, Mexican rice, and a refreshing cucumber-tomato salad dressed with lime juice and a touch of olive oil.

Make Ahead and Storage

Preparing Components Ahead

You can mix the mayonnaise-sour cream-cilantro coating up to 24 hours in advance and store it covered in the refrigerator. The corn can be husked and grilled earlier in the day, then reheated briefly before applying toppings.

Storing Leftovers

If you have leftover prepared corn, wrap it loosely in foil and refrigerate for up to 2 days. The flavor may intensify, which many people enjoy!

Reheating

To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes, or microwave for 1-2 minutes. You may want to add a fresh sprinkle of cheese after reheating.

Freezing

This dish is best enjoyed fresh, as freezing would compromise the texture of both the corn and the toppings.

FAQs

Can I make this corn without a grill?
Absolutely! You can achieve similar results by roasting the corn in a 425°F oven for about 20 minutes, turning halfway through. Alternatively, char it in a hot cast-iron skillet on your stovetop, turning occasionally until you get nice color all around.

What can I substitute for cotija cheese if I can’t find it?
Feta cheese makes an excellent substitute for cotija as it has a similar crumbly texture and salty flavor. In a pinch, you could also use grated Parmesan or Romano cheese, though the flavor profile will be slightly different.

Is there a way to make this dish less messy to eat?
Yes! You can create what’s called “esquites” by cutting the grilled corn kernels off the cob and mixing them in a bowl with all the toppings. Serve in small cups with spoons for a less messy but equally delicious alternative.

How spicy is this dish, and can I adjust the heat level?
The heat level is entirely customizable based on how much chili powder you add. For a mild version, use just a light dusting. For more heat, be more generous with the chili powder or even add a pinch of cayenne pepper to the mayo mixture.

Final Thoughts

This Grilled Mexican Street Corn recipe brings the vibrant flavors of Mexican street food right to your backyard. It transforms a simple ear of corn into something extraordinary with just a few simple ingredients and minimal effort. Whether you’re hosting a summer barbecue or looking for an exciting side dish to elevate a weeknight meal, this street corn delivers impressive flavor every time. Give it a try – once you taste the perfect balance of sweet corn, tangy lime, creamy sauce, and salty cheese, this might just become your new favorite way to enjoy summer corn!

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