Grilled corn on the cob is a staple for summer, but this is one step better. My take on this common street food, Mexican street corn, is a grilled corn on the cob coated in cotija cheese, sour cream, mayo, chili powder and tangy lime juice.
Is my recipe the most authentic? Not really. But is it freaking tasty? Yes! The tangy sour cream mixture on top of the fresh taste of the sweet corn is perfect for these hot summer months.
White sweetcorn is the best for grilling in my opinion, it’s so delicious and juicy. You want to shuck and clean the corn, making sure to get the silk strands off. Any extra silk will burn off in the grilling process so don’t worry about being too picky.
As soon as they come off the grill they get slathered in a creamy, garlicky, mayo cilantro mixture. Let that melt into all the crevices and then plop on the remainder of the crumbly cheese for even more flavor. The combination of chipotle pepper, lime juice, and sour cream is incredible!
Mexican Street Corn
- 6 ears of sweet corn
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup minced cilantro
- 1 clove minced garlic
- 1/4 tsp ground chipotle pepper
- 1 lime, juiced and zested
- 1/2 cup cotija cheese
Heat grill to 400 degrees F
In a bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, and the zest and juice from one lime.
Grill the corn for about three minutes on each side. Turn over and repeat on all four sides until kernels begin to turn golden brown and look charred. When all sides are done, move onto a plate.
Top the corn with the sour cream mixture with either a spoon or brush. Sprinkle with extra cotija cheese and chipotle pepper.
Serve immediately with lime wedges.