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Homemade Mexican Street Corn

A delicious and easy-to-make dish featuring sweet, juicy corn slathered in a creamy, zesty sauce and topped with cheese and spices, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Corn
  • 4 ears ears of sweet corn, husked
For the Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream Greek yogurt can be used as a healthier option
  • 1/2 cup crumbled cotija cheese (or feta cheese as a substitute) Feta works great as a substitute
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder Adjust to your heat preference
  • to taste Salt and pepper
  • to garnish Fresh cilantro

Method
 

Preparation
  1. Begin by husking the corn and removing all silk. Rinse the ears under cool water and pat them dry.
  2. Heat a barbecue or grill pan over medium-high heat. Grill the corn for about 10-12 minutes, turning occasionally until kernels are lightly charred and tender.
  3. While the corn is grilling, in a mixing bowl, combine mayonnaise, sour cream, fresh lime juice, chili powder, salt, and pepper. Stir until you have a smooth and creamy sauce.
Serving
  1. Once the corn is grilled, remove it from heat. While it’s still warm, slather the creamy mixture all over the grilled corn, ensuring you cover every delicious inch.
  2. Sprinkle the corn generously with crumbled cotija cheese. Finish with a sprinkle of extra chili powder and fresh cilantro for a burst of color and flavor.
  3. Serve warm and enjoy your Homemade Mexican Street Corn with friends and family!

Notes

Homemade Mexican Street Corn can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat it in the microwave for about 30 seconds, or enjoy it cold. Consider freezing the corn before topping it with the creamy sauce for long-term storage.