Description
This Homemade Mexican Street Corn recipe offers a deliciously creamy and tangy twist on classic grilled corn, enhanced with a zesty chili-lime mayonnaise sauce and topped with crumbly Mexican cheese and fresh parsley. Perfect as a flavorful side dish for summer barbecues or any festive meal.
Ingredients
Scale
For the Corn
- 5 ears of corn
- 2 tablespoons melted butter
- Fresh parsley, chopped (for garnish)
For the Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder or Tajin
- 2 tablespoons lime juice
- 1/2 cup Mexican cheese (such as cotija or queso fresco)
Instructions
- Preheat the Grill: Start by heating your grill to medium-high heat to prepare for cooking the corn evenly and achieving a nice char.
- Grill the Corn: Place the ears of corn directly on the grill, turning occasionally to ensure they become tender and have a delicious smoky char all around, about 10-15 minutes.
- Steam Alternative: If you prefer or cannot grill, steam the corn in a large pot with about an inch of water at the bottom, covered, until tender, approximately 8-10 minutes.
- Brush with Butter: Immediately brush each hot ear of corn with the melted butter for a rich, buttery flavor and extra moisture.
- Prepare the Sauce: In a small bowl, combine mayonnaise, sour cream, chili powder or Tajin, lime juice, and Mexican cheese. Stir until the mixture is smooth and well blended.
- Coat the Corn: Using a brush or spoon, generously spread the prepared sauce all over each ear of corn, ensuring thorough coating for maximum flavor.
- Garnish and Serve: Finally, sprinkle the chopped fresh parsley over the coated corn for a fresh herbal note and serve immediately for the best taste and texture.
Notes
- For a spicier kick, increase the chili powder or use extra Tajin seasoning.
- Mexican cheese like cotija or queso fresco can be substituted with feta cheese if unavailable.
- Grilling adds a smoky flavor, but steaming is a great gluten-free option that keeps corn tender.
- Use fresh lime juice for the best tangy flavor in the sauce.
- This recipe is best served immediately to enjoy the contrast of creamy sauce and charred corn.
