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Quick Mexican Street Corn!


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Today, I’m excited to share some of my favorite Hispanic recipes with you as part of Hispanic Heritage Month. One of these is this incredibly easy and delicious Mexican Street Corn. It’s so incredibly satisfying and I would want to eat it every day.

Today, we’re making the sauce for the corn and also incorporating some of the cheese from the Crema Mexicana Agria. The nice thing about the cheese is that it doesn’t melt, which makes it very creamy. When you put the sauce on the warm corn, it gets the warmth of the corn, and the creamy Crema sauce with the nice little pockets of cheese. I’m obsessed with this dish.

Ingredients

  • 4 ears of corn
  • ¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)
  • ¼ cup of mayonnaise
  • ½ cup of Cotija cheese, crumbled
  • 2 cloves of garlic, crushed (or finely minced)
  • ¼ teaspoon of fine sea salt
  • Juice and zest of 1 lime
  • 1/4 cup of Cilantro, finely chopped
  • ½ teaspoon of chipotle chili powder

Instructions

This recipe for Mexican Street Corn can be made any way you want it. For me, the most important thing when it comes to making it is that it’s cooked directly on the grill. I prefer to have the corn removed from the husks in order to get those lovely, charred corn kernels. You can also leave the husks on for added flavor.

You can grill the corn on the grill at a temperature of around 400 degrees Fahrenheit. I decided to remove the husks in order to get some nice grill marks on the corn. Before you start cooking the corn, let it cool down in the water for about 10 minutes. For those who prefer to leave the husks on, you can also lightly spray the corn cobs with cooking spray.

Prepare the corn for the Mexican Street Corn by placing it on the grill and cooking it for around 12 minutes. While the corn is cooking, mix together the cheese, mayonnaise, and the other ingredients in a bowl.

Prepare the corn cobs carefully and generously. Top each one with the cheese mixture and sprinkle with some of the cotija cheese. Then, top each with a bit of cilantro and a bit of chipotle chili powder.

Notes

You can also make this dish by roasting the corn in the oven at 425 degrees. After you have placed the corn on the grill, lightly spray it with cooking spray and then wrap it in foil. The corn will take around 20 minutes to roast.


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