Mexican Street Corn Recipe
Make Mexican Street Corn Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Corn
Creamy Sauce
Toppings
Method
Corn
Prep the corn
Husk the corn and remove all silk. Rinse each ear under cold water and pat dry with a towel.
Oil and season
Brush each ear lightly with vegetable oil (about 1/2 tbs per ear) and sprinkle evenly with 1 tsp salt.
Grill the corn
Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place the oiled corn directly on the grate and grill, turning every 2–3 minutes, until charred in spots and kernels are tender, about 10–12 minutes total. Alternatively, roast under a hot broiler on a rimmed baking sheet, turning every 3 minutes, about 10 minutes, until charred.
Creamy Sauce
Combine sauce ingredients
While the corn grills, mince the garlic. In a medium bowl whisk together 1 cup mayonnaise, 1/2 cup Mexican crema (or sour cream), 2 tbs fresh lime juice, minced garlic, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and well combined. Taste and adjust salt or lime as needed.
Assemble & Serve
Add toppings
Immediately sprinkle each coated ear with crumbled cotija cheese, pressing lightly so the cheese adheres. Sprinkle chopped fresh cilantro over the top and dust with 1 tsp smoked paprika or extra chili powder for color and heat.
Finish and serve
Serve the Mexican street corn hot with lime wedges alongside. Squeeze lime over each ear just before eating. Leftover sauce can be refrigerated in an airtight container for up to 3 days; reheat corn briefly if desired.