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This Mexican Street Corn recipe can be made on or off the cob. It’s a delicious, easy-to-make side dish your friends will adore!
If you’ve never had Mexican Street Corn, you are missing out! This dish is a must-try for anyone who loves corn. Mexican Street Corn is a popular dish with fresh corn, Mexican Crema, cheese, spices, and lime juice. The result is a sweet, savory, and spicy dish that will leave you wanting more.
Why This Recipe Works
- The fresh corn and cilantro sweetness and fresh flavor.
- Lime juice acidity helps balance out the sweetness of the corn.
- Mexican Crema and the tangy cheese give add a sharp and salty richness.
- The spices add a perfect touch of heat.
What Corn Is Best
I use grilled corn for this recipe, but you can use fresh or frozen corn. If you are using fresh corn, be sure to remove the husks and silks before cooking.
When buying fresh corn, look for ears that are bright yellow and have green husks. The kernels should be plump and firm, and there should be no brown spots. Avoid ears of corn that have dried-out husks or kernels that are shriveled.
Ingredient Notes
Corn: Use fresh or frozen corn for this recipe. If using frozen corn, thaw it before using.
Mexican Crema: This is a type of Mexican sour cream that is thinner and less tangy than regular sour cream. You can find it in the Hispanic section of your grocery store, or you can substitute regular sour cream.
Mayonaise: This recipe uses regular mayonnaise, low fat, or Vegenaise (vegan mayonnaise). You can substitute it with extra crema or sour cream if you’re not a fan.
Cheese: I like to use cotija cheese, but you can substitute it with feta or any type of shredded cheese you like.
Garlic: I like to use fresh garlic for this recipe, but you can substitute it with garlic powder.
Cilantro: Cilantro (aka fresh coriander) is a fresh herb with a slightly citrusy flavor. If you’re not a fan, you can leave it out or substitute it with another fresh herb like parsley.
Lime juice and zest: Use freshly squeezed juice for the best possible flavor, and be sure to zest the lime first to keep things easy.
Spices: Instead of using chili powder which is an American spice mix, I use cumin, paprika, and ground chili pepper (such as cyan pepper). You can use chili powder instead of individual spices if you’re in the US.
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Recipe
Mexican Street Corn
Ingredients
- 6 ears Grilled Corn On The Cob (or Boiled Corn On The Cob)
- ¾ cup Mexican Crema (or Sour Cream)
- ¼ cup mayonnaise
- ¼ cup cilantro (finely chopped)
- 2 cloves garlic (minced)
- ⅛ teaspoon ground chipotle chili powder (or cyan pepper (optional))
- ¼ teaspoon sweet paprika
- ¼ teaspoon cumin
- 1 lime (juiced and zested)
- salt and pepper (to taste)
- ½ cup Cotija cheese (crumbled plus more to top)
Instructions
- Mix the crema, mayonnaise, garlic, cilantro, spices, salt, pepper, and cotija cheese. Taste for seasoning and add more salt as needed, and set aside.
On the Cob
- Top each corn cob with the crema mixture, and sprinkle a bit of extra cotija cheese and cilantro.
Off the Cob
- Add the cooked, hot corn to a bowl (see the post for instructions on removing the corn from the cob).
- Mix in the crema mixture, and sprinkle a bit of extra cotija cheese and cilantro.
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