Mexican Street Corn
Delicious Mexican street corn, grilled and slathered in a creamy, tangy sauce, topped with Cotija cheese and spices for a burst of flavor.
Ingredients
For the Corn
- 4 cobs sweet corn, peeled Fresh sweet corn has the best flavor.
- 3 tablespoons butter, melted Adds richness to the corn.
For the Sauce
- 3 tablespoons mayonnaise
- 3 tablespoons Mexican-style cream
- ¾ teaspoon Tajín spice Traditional Mexican seasoning.
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ whole lime, juiced About 1 tablespoon of lime juice.
For Toppings
- ¼ cup cotija cheese, grated Adds a salty kick.
- 2 tablespoons chopped cilantro Optional for garnishing.
Instructions
Preparation
- Preheat your grill to medium heat.
- In a medium bowl, combine the mayo, Mexican-style cream, Tajín spice, lime juice, salt, and paprika. Mix until well-blended and smooth, then refrigerate.
- Brush each ear of corn generously with melted butter.
- Wrap each corn cob in aluminum foil.
Cooking
- Place the wrapped corn on the grill and cook for 15 to 18 minutes, turning every 3 to 5 minutes for even cooking.
- Carefully unwrap the corn and let it cool for a moment.
Serving
- Brush the chilled creamy sauce generously on each ear of corn.
- Sprinkle the grated cotija cheese over the corn.
- Optionally, add more Tajín spice and chopped cilantro.
- Serve immediately with lime wedges.
Notes
For varying flavors, try different spices or reduce calories by using Greek yogurt instead of mayonnaise. Store leftovers in an airtight container for 2-3 days.