Mexican Street Corn

Get ready for the most amazing corn you’ve ever tasted! This Mexican street corn will have your family and friends begging for the recipe, and it’s so much easier to make than you might think.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 1 hour 30 minutes, Total Time: 1 hour 50 minutes, Serves: 8 people.

Nutrition Profile: Nut-Free, Low-Sodium, Soy-Free, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 148 Calories, 8g Fat, 18g Carbs, 5g Protein.

Ingredients You’ll Need

Corn: You’ll need 8 small ears of corn with husks still on. Don’t worry about removing the husks yet – we’re going to use them as natural protection while grilling!

Avocado oil or canola oil: Just 2 tablespoons to brush on the corn. This helps all those yummy spices stick perfectly to each kernel.

Chili powder: One teaspoon gives that warm, smoky flavor that makes this corn so special. It’s not too spicy, just perfect!

Cayenne pepper: This ¼ teaspoon is totally optional if you want a little kick. Skip it if you’re cooking for kids or folks who don’t like heat.

Salt: Just ⅛ teaspoon to bring out all the flavors. A tiny pinch goes a long way here.

Cotija cheese: ¾ cup of this crumbly Mexican cheese is pure magic on corn. You can find it in most grocery stores now, usually near the specialty cheeses.

Fresh cilantro: ¼ cup snipped up adds that fresh, bright flavor. If you’re not a cilantro fan, you can skip this or try fresh parsley instead.

Lime zest and wedges: One teaspoon of zest plus some wedges for serving. The lime really makes everything pop with freshness!

How to Make Mexican Street Corn

Step 1: Peel back the corn husks carefully, but don’t remove them completely. Pull out all those silky threads and rinse the corn under cool water. Fold the husks back around each ear of corn. Tie the tops with cotton kitchen string to keep everything secure.

Step 2: Soak the tied corn in a big bowl of water for 1 to 2 hours. This step is super important – it keeps the husks from burning on the grill! After soaking, drain the water completely.

Step 3: Fire up your grill to medium heat. Grill the corn with the lid closed for 30 to 35 minutes, turning once halfway through. The kernels should be tender when you poke them with a fork.

Step 4: Remove the string and pull back the husks. Tie the husks with new string to create little handles – so cute and practical!

Step 5: Place all the corn on a big platter and brush each ear with oil. Mix the chili powder, cayenne (if using), and salt in a small bowl. Sprinkle this spice mix all over the corn.

Step 6: Top each ear with crumbled Cotija cheese and fresh cilantro. Add lime zest if you want extra zing. Serve with lime wedges on the side so everyone can squeeze their own!

Easy and Quick Mexican Street Corn Version

Want to skip the soaking step? You totally can! Just wrap each ear of corn (husks removed) in foil with a tablespoon of water. Grill for 15-20 minutes, turning once. Then brush with oil and add all your toppings. It’s still absolutely delicious and saves you over an hour!

Serving Ideas

This corn is perfect for summer barbecues and goes amazing with grilled chicken or fish. Try serving it alongside some black beans and rice for a complete meal. It’s also fantastic with tacos, burgers, or just about anything you’re grilling!

Storage

Leftover corn keeps in the fridge for up to 3 days. To reheat, wrap in damp paper towels and microwave for 30-60 seconds. You can also cut the kernels off and use them in salads or quesadillas!

Substitutions

No Cotija cheese? Try crumbled feta or even parmesan – both work great! Can’t find avocado oil? Melted butter is absolutely delicious too. Fresh corn not available? Frozen corn on the cob works in a pinch, just thaw it first.

Pro Tips

• Perfect Grill Marks: Don’t move the corn too much while grilling. Let it get those beautiful char marks!

• Cheese Sticking Trick: The oil helps the cheese stick better, so don’t skip brushing it on first.

• Make-Ahead Magic: You can prep the corn (husks pulled back, cleaned) up to 4 hours ahead and keep in the fridge.

• String Substitute: No cotton string? Strips of the corn husk itself work great for tying!

FAQs

Can I make this in the oven instead of grilling?

You bet! Roast the soaked corn at 400°F for about 25-30 minutes. You won’t get the smoky flavor, but it’s still super tasty and perfect for when the weather’s not great for grilling.

What if I can’t find Cotija cheese?

Sure! Feta cheese is the closest substitute and works beautifully. Queso fresco is another great option. Even grated parmesan will give you that salty, tangy flavor you’re looking for.

Is this corn too spicy for kids?

Not at all! Just skip the cayenne pepper and use a little less chili powder. Most kids love the cheese and lime combo, and the chili powder is pretty mild on its own.

Can I cut the kernels off and serve it as a salad?

Absolutely! This makes an amazing Mexican street corn salad. Just cut off the kernels after grilling and mix everything together in a big bowl. It’s perfect for potlucks!

I hope you love this Mexican street corn as much as my family does! Let me know how yours turns out – I always love hearing about your cooking adventures and any fun twists you add to make it your own.