Description
Follow these steps to make classic Mexican Street Corn on the Cob, coated in a creamy, tangy, and spicy mixture.
Ingredients
Scale
- 8 ears fresh corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1 cup crumbled Cotija cheese
- 1/2 cup finely chopped cilantro
- 1 lime, cut into wedges
- Chili powder or TajÃn seasoning, for dusting
- Optional: 1 tablespoon melted butter
Instructions
- Prepare the corn: Grill, boil, or roast the corn until tender and slightly charred. If grilling, place corn directly over medium heat, turning occasionally until kernels are lightly browned, about 10 to 12 minutes.
- While the corn cooks, prepare the coating: In a small bowl, mix the mayonnaise and Mexican crema or sour cream until smooth.
- Once the corn is cooked, you can brush it lightly with melted butter, if using.
- Spread a thin, even layer of the creamy mixture over the entire surface of each hot ear of corn.
- Immediately roll the coated corn in the crumbled Cotija cheese, pressing gently so the cheese adheres.
- Sprinkle generously with chili powder or TajÃn seasoning.
- Serve immediately with a lime wedge on the side for squeezing over the top.
Notes
- For extra char, finish the corn under a broiler for 1-2 minutes after coating, watching closely to prevent burning.
- If you cannot find Cotija cheese, use a firm, salty, crumbly cheese like feta as a substitute.
- You can mix a small amount of lime juice into the creamy coating for extra tang.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 8
- Cholesterol: 35