Mexican Street Corn Recipe

If there was ever a summer dish that could instantly transport you to the bustling streets of Mexico, it’s Mexican Street Corn. Smoky, lightly charred corn is slathered in a tangy, creamy sauce, then showered with crumbly cotija, chili powder, and a pop of fresh lime. Every bite is a fiesta of flavors and textures—sweet, salty, spicy, and utterly irresistible. This Mexican Street Corn is pure joy on a cob, and once you try it, you’ll want to make it for every backyard cookout, taco night, or quick family dinner.

Ingredients You’ll Need

The beauty of Mexican Street Corn is how it comes together with just a handful of simple, vibrant ingredients—each one essential for that ultimate flavor punch. From the juicy corn to the creamy sauce and crumbly cheese, here’s what you’ll need (plus a few smart swaps and pro tips).

• Fresh corn on the cob: The fresher, the better for maximum sweetness and crunch; frozen or canned works in a pinch, just drain well if using canned.
• Butter: Brushing the corn with butter before grilling helps it char beautifully and adds a rich, nutty undertone.
• Mayonnaise: The secret to the creamy sauce; use a full-fat mayo for the best taste and texture.
• Sour cream (or Mexican crema): This brings a tangy depth to the sauce—Mexican crema is a classic, but sour cream is a perfect substitute.
• Lime juice: Freshly squeezed lime brightens up every bite and cuts through the richness.
• Garlic powder: Just the right kick of savory flavor, making the sauce completely craveworthy.
• Chili powder: Sprinkle for classic smokiness and a hit of gentle heat.
• Smoked paprika (optional): For those who love an extra layer of smoky flavor—totally optional, but highly recommended.
• Cotija cheese (crumbled): Salty, crumbly, and irresistibly good. Feta can stand in if cotija isn’t available.
• Chopped cilantro (optional): For an herby finish and a pop of color.
• Lime wedges: There’s nothing like that final squeeze before digging in.

How to Make Mexican Street Corn

Step 1: Grill the Corn

Preheat your grill to medium-high heat. Brush each ear of corn with melted butter to coat every nook and cranny—this ensures a deep, golden char during grilling. Place the corn directly onto the grill, turning occasionally, until it’s speckled with charred, caramelized spots and beautifully tender (about 8 to 10 minutes). If grilling isn’t possible, feel free to roast the corn in your oven at 400°F for about 20–25 minutes or pop it into the air fryer at 375°F for 10–12 minutes.

Step 2: Make the Creamy Sauce

While the corn is working its magic on the grill, whisk together the mayonnaise, sour cream (or Mexican crema), lime juice, garlic powder, and a pinch of salt in a medium bowl. You want everything silky smooth and ready to cling lovingly to each cob. Taste and tweak with a bit more lime or a sprinkle of salt if you’d like—it should be tangy, creamy, and savory all at once.

Step 3: Slather the Corn

Once your corn is grilled and piping hot, it’s time for the signature moment. Generously slather each cob all over with the creamy sauce, turning to coat every surface. This step creates that unforgettable Mexican Street Corn experience—the luscious sauce melts just slightly on the warm kernels, locking in flavor.

Step 4: Bring on the Toppings

Lay the sauced-up corn on a platter and go wild with the toppings. Sprinkle each cob with plenty of crumbled cotija cheese, dust with chili powder and smoked paprika, and finish with a rain of fresh cilantro if you’re a fan. The mix of colors and textures will make your Mexican Street Corn pop with every bite.

Step 5: Serve with Lime Wedges

Don’t forget the lime wedges! Serve your corn immediately while it’s warm, encouraging everyone to give theirs an extra squeeze of lime. Get ready for smiles all around—this dish never fails to wow a crowd.

How to Serve Mexican Street Corn

Garnishes

Garnishing is where you add your personal touch to Mexican Street Corn. While crumbled cotija and a handful of chopped cilantro are classics, you can mix in finely sliced green onions, extra chili powder for those who love heat, or even a dusting of Tajín for an extra tangy kick. Don’t be shy; the more vibrant, the better!

Side Dishes

Mexican Street Corn is deliciously versatile and pairs wonderfully with a spread of summer favorites. Serve it alongside grilled meats, tacos, or fajitas for a classic touch. It also works beautifully with a simple black bean salad, smoky barbecued chicken, or even fish tacos. Trust me—wherever there’s a plate of this corn, it’ll disappear first!

Creative Ways to Present

For a party, slice your cobs into smaller pieces and skewer them for easy, shareable bites. You can also shave the grilled corn off the cob to create a Mexican Street Corn salad—perfect for scooping with tortilla chips or piling onto tostadas. For potlucks, pack up the ingredients and assemble just before serving for that same fresh, wow-worthy look.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Mexican Street Corn, let it cool completely, then wrap the cobs individually or transfer kernels (if cut off the cob) to an airtight container. They’ll keep well in the refrigerator for up to three days and make a delicious snack or salad topper the next day.

Freezing

To freeze, it’s best to cut the corn off the cobs once it’s cooked and cooled. Store the kernels in a freezer-safe container or ziptop bag for up to two months. When you’re ready, just thaw and quickly reheat, then toss with extra sauce, cheese, and seasonings.

Reheating

For the best texture and flavor, gently reheat Mexican Street Corn in the microwave for about 30 seconds (covered, to avoid drying out), or in a hot skillet with a splash of water or butter. Freshen it up with another sprinkle of cotija cheese and a squeeze of lime before serving—it’ll taste just as bold as the day you made it.

FAQs

Can I make Mexican Street Corn without a grill?

Absolutely! If you don’t have a grill, you can roast the corn in your oven at 400°F for 20–25 minutes or use an air fryer at 375°F for 10–12 minutes. You’ll still get gorgeous, caramelized kernels and loads of flavor.

What is the best cheese to use if I can’t find cotija?

Feta cheese makes a fantastic substitute for cotija—it’s salty, crumbly, and easy to find. Queso fresco can also work well, though it’s a bit milder in flavor.

Can I prepare the creamy sauce ahead of time?

Yes! The sauce can be whisked together up to two days in advance. Store it in an airtight container in the refrigerator and stir before using so it’s smooth and creamy when it’s time to dress your corn.

Is Mexican Street Corn gluten free?

Yes, this recipe is naturally gluten free as long as you’re using gluten free mayonnaise and other seasonings. Always double-check ingredient labels if you have specific dietary concerns.

Can I use frozen or canned corn instead of fresh?

Yes, you can! If using frozen corn, thaw it before grilling or roasting. For canned corn, drain and pat kernels dry, then roast in a hot pan or under the broiler until you achieve a little char, which mimics the traditional flavor of Mexican Street Corn.

Final Thoughts

There’s a reason Mexican Street Corn wins hearts all summer long—each bite bursts with creamy, spicy, citrusy brightness that’s sure to wow any crowd. Don’t be surprised if it becomes the most requested recipe at your next cookout. Try it, share it, and let the joy of this dish bring a little sunshine to your table!

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