Mexican Street Corn
Delicious Mexican Street Corn topped with savory Cotija cheese and spices, perfect for summer cookouts.
Equipment
- oven
- Grill
- baking sheet
- Medium bowl
Ingredients
Cheese and Spices
- ¾ cup finely grated Cotija cheese about 2 ½ ounces
- ½ cup mayonnaise
- 2 tablespoons Mexican crema or sour cream or up to ¼ cup
- ¼ cup freshly squeezed lime juice from 2 medium limes
- ½ teaspoon cayenne pepper or ground chipotle (optional)
- ¼ teaspoon smoked paprika
Corn and Seasoning
- 6 ears fresh corn on the cob husked and silks removed
- 1 tablespoon vegetable oil such as canola
- ½ teaspoon kosher salt
- Tajín seasoning for sprinkling
- Chopped fresh cilantro leaves for garnish (optional)
Instructions
Preparation
- Stir together Cotija cheese, mayonnaise, Mexican crema, lime juice, cayenne pepper (if using), and smoked paprika in a medium bowl.
- Place husked corn on a rimmed baking sheet. Drizzle with vegetable oil and coat evenly. Season with kosher salt.
Cooking Options
- Roasting: Heat oven to 425ºF, roast corn for about 15 minutes, turn broiler to high, and broil until charred, about 7 to 9 minutes.
- Grilling: Heat grill to medium-high heat. Grill corn, turning every 3 to 4 minutes, for 15 to 20 minutes until tender and slightly charred.
Finishing
- Let corn cool for about 5 minutes.
- Spread Cotija mixture over the corn, sprinkle with Tajín seasoning, and garnish with cilantro if desired. Serve with remaining Cotija mixture.
Notes
The Cotija mixture can be made up to 24 hours ahead and refrigerated. Leftover dressed corn can be stored in an airtight container for up to 4 days.
Nutrition
Serving: 1earCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 1mg
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