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Mexican Street Corn Recipe

Name: Metty’s BBQ & Desserts Mexican Street Corn Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups fresh corn kernels (from about 4 ears) or frozen thawed; 2 tbs unsalted butter; 1 tbs olive oil; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbs Mexican crema or sour cream; 3 tbs mayonnaise; 1 tbs lime juice (about 1 lime); 1 tsp lime zest; 1 clove garlic, finely minced; 1 tsp chipotle in adobo, minced (optional for smokiness); 1 tsp ground cumin; 1 tsp salt (for sauce); 3 tbs crumbled cotija cheese (or feta); 2 tbs chopped fresh cilantro; 1 tsp smoked paprika or chili powder; 2 to taste lime wedges; 2 tbsp thinly sliced scallions (optional); 1 tbs extra cotija for sprinkling

Inspired by Metty’s BBQ & Desserts

Time25m

Serves4

Make Mexican Street Corn Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Corn & base

4 cups fresh corn kernels (from about 4 ears) or frozen thawed

2 tbs Unsalted butter

1 tbs olive oil

1 tsp kosher salt

1 tsp freshly ground black pepper

Creamy coating

3 tbs Mexican crema or sour cream

3 tbs Mayonnaise

1 tbs lime juice (about 1 lime)

1 tsp lime zest

1 clove garlic, finely minced

1 tsp chipotle in adobo, minced (optional for smokiness)

1 tsp Ground cumin

1 tsp salt (for sauce)

Toppings & garnish

3 tbs crumbled cotija cheese (or feta)

2 tbs chopped fresh cilantro

1 tsp smoked paprika or chili powder

2 to taste Lime wedges

2 tbsp thinly sliced scallions (optional)

1 tbs extra cotija for sprinkling

Method

Corn & base

Prepare corn

If using fresh corn, shuck ears and use a sharp knife to cut kernels off the cob. If using frozen, thaw and drain any excess liquid.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add olive oil and butter and let butter melt and foam.

Add the corn kernels in an even layer and cook without stirring for 2–3 minutes to get some char, then stir and allow more browning. Continue cooking, stirring occasionally, until kernels are nicely charred in spots and cooked through, about 8–10 minutes total.

Season the cooked corn with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Remove from heat and transfer to a bowl or leave in the pan off heat for dressing.

Creamy coating

While corn cooks, make the sauce: in a small bowl combine 3 tbs Mexican crema (or sour cream), 3 tbs mayonnaise, 1 tbs fresh lime juice, 1 tsp lime zest, 1 minced garlic clove, 1 tsp ground cumin, and 1 tsp salt. If using chipotle in adobo, stir in 1 tsp minced chipotle for a smoky spicy kick.

Whisk until smooth and taste; adjust seasoning with more salt or lime juice if needed.

Pour or spoon the creamy sauce over the warm charred corn and toss gently to coat evenly. The heat will loosen the sauce and help it cling to kernels.

Toppings & garnish

Sprinkle 3 tbs crumbled cotija cheese over the sauced corn and toss gently to distribute. Reserve about 1 tbs extra cotija for final garnish.

Scatter 2 tbs chopped fresh cilantro and optional 2 tbsp sliced scallions over the corn.

Dust the top with 1 tsp smoked paprika or chili powder for color and smoky flavor.

Finish with the reserved extra cotija and serve with lime wedges on the side for squeezing.

Serve warm or at room temperature. For a platter-style presentation, transfer to a shallow bowl, garnish, and place lime wedges around the edge.