Mexican Street Corn Recipe
Grilled corn on the cob, crema, crumbled fresh cheese, tajin + green onions
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Ingredients
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Grilled corn
Crema & coating
Topping & garnish
Method
Grilled corn
- 1
Prep the corn
Remove husks and silk from each ear of corn. Rinse, pat dry with a towel.
- 2
- 3
Grill
Preheat grill to medium-high heat (about 400°F / 200°C). Place corn directly on the grill grates and cook, turning every 2–3 minutes, until kernels are slightly charred and tender, 10–12 minutes total. If using a stovetop grill pan, follow same method; or roast in a 425°F (220°C) oven for 20–25 minutes, turning once.
Crema & coating
- 4
Make garlic-lime crema
In a medium bowl, combine Mexican crema (or sour cream), mayonnaise, fresh lime juice, ground cumin and salt. Mince or finely grate the garlic clove and stir into the mixture. Taste and adjust salt or lime as needed. The consistency should be thick but spreadable; add up to 1 tbs water if too thick.
Topping & garnish
- 5
- 6
Cheese and seasoning
Immediately roll or sprinkle each crema-coated ear in the crumbled cotija or queso fresco until evenly covered. Sprinkle about 1/3 tsp Tajín per ear (adjust to taste) over the cheese for chili-lime brightness.
- 7
Garnish and serve
Scatter thinly sliced green onions and chopped cilantro over the ears. Serve with lime wedges on the side for squeezing. Serve hot.