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Mexican Street Corn

Grilled Mexican Street Corn Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn, husked
  • 1/4 cup Mexican crema (or 3 tbsp sour cream + 2 tbsp mayo)
  • 1/2 cup crumbled cotija cheese
  • 1 tsp chili powder, plus more for sprinkling
  • 1 lime, juiced and cut into wedges
  • 1/4 cup chopped fresh cilantro
  • kosher salt, to taste
  • pinch of cayenne (optional)

Method
 

  1. In a small bowl, whisk together the crema, chili powder, juice from half the lime, and a pinch of salt (and cayenne if using). Set aside.
  2. Heat a grill to medium-high (about 400°F). Place the corn directly on the grates and grill 10 to 12 minutes, turning every 2 to 3 minutes, until charred in spots and tender.
  3. Immediately brush the hot corn all over with the chili-lime crema, then sprinkle with the cotija cheese.
  4. Transfer to a platter, squeeze the remaining lime wedges on top, and scatter with cilantro. Add an extra pinch of chili powder if you like. Serve hot.

Notes

If you’re using sour cream and mayo as a crema stand-in, mix until smooth before adding the chili and lime. The crema can be made a day ahead; let it sit at room temperature for a few minutes so it spreads and warms easily on the hot corn.