Easy Mexican Street Corn
Ingredients
- 4 ears of corn
- ¼ cup of Crema Mexican Agria Sour Cream
regular sour cream will work as well
- ¼ cup of mayonnaise
- ½ cup of Cotija cheese
crumbled
- 2 cloves of garlic
crushed, or finely minced
- ¼ teaspoon of fine sea salt
- Juice and zest of 1 lime
- 1/4 cup of Cilantro
finely chopped
- ½ teaspoon of chipotle chili powder
Directions
- 1
Heat your grill to roughly 400 degrees F.
- 2
You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
- 3
Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
- 4
Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
- 5
Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.
- 6
ENJOY!
Easy Mexican Street Corn
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Based on 31 ratings
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About this Recipe
Dreaming of vibrant, flavorful street food but prefer the comfort of your own kitchen? This Easy Mexican Street Corn recipe brings the authentic taste of elote right to your table, perfect for any summer gathering or backyard barbecue.
What makes this recipe so special is its effortless approach to big flavor: a creamy, tangy sauce made with Crema Mexican Agria and mayonnaise, brightened by fresh lime zest and juice, and pungent garlic, all coating sweet corn. The crumbled Cotija cheese and a dusting of chipotle chili powder provide that unmistakable salty, spicy finish that defines classic street corn.
Get ready for a flavor explosion with every bite of this Mexican street corn. You'll experience the juicy sweetness of perfectly cooked corn, enveloped in a rich, velvety sauce that offers a delightful tang from the lime and a subtle kick from the chipotle chili powder. The salty, crumbly Cotija cheese provides a textural contrast, while fresh cilantro adds an aromatic finish. It’s a side dish that’s easy enough for weeknights but impressive enough for cookouts, transforming simple corn on the cob into a true culinary treat.
This recipe is wonderfully adaptable to your pantry. If you can't find Crema Mexican Agria, regular sour cream makes a perfectly delicious substitute without compromising the creamy texture. For the garlic, whether you prefer crushed or finely minced, both will infuse the sauce with their aromatic notes. You could also adjust the chipotle chili powder to your preferred level of spice, or even swap some of the cilantro for finely chopped green onion for a slightly different herbaceous touch.
This Easy Mexican Street Corn is the quintessential summer side dish, complementing everything from grilled chicken and tacos to burgers and barbecued ribs. Serve it on the cob for a fun, hands-on experience, or slice the kernels off after cooking for a convenient salad style.