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Homemade Mexican Street Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 40 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Mexican

Description

This Homemade Mexican Street Corn recipe offers a deliciously creamy and tangy flavor profile, combining grilled or steamed corn with a zesty mayo-sour cream sauce, chili powder, lime juice, and crumbly Mexican cheese. Perfect as a delightful appetizer or side dish that captures the authentic taste of Mexican street food in your own kitchen.

Ingredients

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

  1. Preheat Grill: Heat your grill to medium-high to prepare for cooking the corn. This ensures the corn will cook evenly and develop a nice char.
  2. Grill the Corn: Place the ears of corn directly on the grill. Turn them occasionally to get a uniform char and to cook them until tender, typically around 10-15 minutes.
  3. Steam the Corn (Alternative Method): If you prefer not to grill, place the corn in a large pot with about an inch of water at the bottom, cover it, and steam until the corn is tender, about 8-10 minutes.
  4. Brush with Butter: Once the corn is cooked and still hot, lightly brush each ear evenly with the melted butter to add rich flavor and moisture.
  5. Prepare the Sauce: In a small bowl, mix together mayonnaise, sour cream, chili powder or Tajin, lime juice, and Mexican cheese until fully combined and creamy.
  6. Coat the Corn: Using a brush or a spoon, generously coat each ear of corn with the prepared sauce, ensuring the sauce clings well to the kernels.
  7. Garnish and Serve: Sprinkle chopped fresh parsley over the coated corn for a fresh, herbaceous finish. Serve immediately while warm to enjoy the best flavors and textures.

Notes

  • You can substitute chili powder with Tajin for a tangier, slightly spicy flavor.
  • Mexican cheese options like cotija or queso fresco can be used interchangeably based on availability.
  • Steaming the corn is a great alternative if grilling isn’t an option, though grilling gives authentic charred flavor.
  • For a spicier version, add a dash of hot sauce or extra chili powder to the sauce mixture.
  • Leftover sauce can be stored in the refrigerator for up to 2 days but is best fresh.

Find it online: https://slsrecipes.com/homemade-mexican-street-corn-recipe-2/