Description
Sunny Anderson’s Mexican Street Corn is a flavorful and easy-to-make dish perfect for any occasion. This recipe brings the vibrant taste of street corn right to your home kitchen.
Ingredients
Scale
- 4 ears of corn, shucked
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat your grill or oven to medium-high heat.
- Grill or roast the corn until it’s tender and slightly charred, about 10-15 minutes, turning occasionally.
- While the corn is cooking, mix together the mayonnaise, cotija cheese, lime juice, chili powder, and cayenne pepper (if using) in a small bowl.
- Once the corn is cooked, brush the mayonnaise mixture evenly over each ear of corn.
- Return the corn to the grill or oven for another 2-3 minutes, until the topping is heated through and slightly golden.
- Sprinkle with fresh cilantro and serve immediately.
Notes
- For an extra kick, add a pinch of smoked paprika to the mayonnaise mixture.
- If you don’t have cotija cheese, you can substitute with crumbled feta cheese.
- This corn is delicious served as a side dish or as a topping for tacos and salads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling or Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: Approx. 250
- Sugar: Approx. 5g
- Sodium: Approx. 300mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 13g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 3g
- Protein: Approx. 5g
- Cholesterol: Approx. 15mg