Street Corn Recipe
Make Street Corn Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Corn & Toppings
Optional finishing & cooking
Method
Prepare & Cook Corn
- 1
Husk and clean
Remove husks and silk from each ear of corn. Rinse under cold water and pat dry with a kitchen towel.
- 2
Choose cooking method
You can grill, roast, or boil the corn. For best street-corn flavor, grill: preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using an oven, preheat to 450°F (230°C) and use a baking sheet. To boil, bring a large pot of salted water to a rolling boil.
- 3
- 4
Grill / Roast / Boil
Grill: place corn directly on the grates and cook, turning every 2-3 minutes until charred in spots and tender, about 8-10 minutes. Roast: place on a baking sheet and roast until lightly charred, 20-25 minutes, turning once. Boil: lower ears into boiling water and cook until tender, 6-8 minutes (no char).
Make the Sauce & Finish
- 5
Mix sauce
In a small bowl combine mayonnaise (3 tbs), Mexican crema or sour cream (3 tbs), 1/2 teaspoon of the chili powder (reserve remaining for dusting), and the salt (1 tsp). Stir until smooth. Taste and adjust salt or lime.
- 6
Assemble
Working one ear at a time, while corn is hot, use a brush or spoon to coat the entire cob with the mayonnaise-crema mixture. Sprinkle crumbled cotija cheese generously over the coated corn so it sticks. Squeeze lime juice from 1/2 lime over each ear after coating. Dust with remaining chili powder (or smoked paprika + cayenne mix) to taste.
- 7
Garnish
Finish with chopped cilantro and a light sprinkle of smoked paprika if using. Serve immediately with extra lime wedges on the side.