Mexican Street Corn Recipe
Ingredients
- 8 Corn On the Cob
- 1-2 tbsp lime juice
- 2 tsp salt
separated into two portions of 1 tsp.
- 1/2 cup mayonnaise
- 1 cup queso fresco
queso cotija also works
- 1/4 cup chili powder
- 1-2 bay leaves
- 1-2 tsp dried thyme
If you can find epazote in a Mexican market in the USA, use that instead of the bay leaves and thyme.
Directions
- 1
Add 1 teaspoon of salt, bay leaves, and thyme (or epazote if that is what you are using) to boiling water and then add the corn on the cob and cook for approximately 30 minutes.
- 2
Strain the water from the corn and cover each corn on the cob with lime juice and additional teaspoon of salt (you can use more if necessary).
- 3
Cover in mayonnaise and then roll each corn on the cob in the queso fresco and sprinkle with chili powder.
Mexican Street Corn Recipe
Similar Recipes
Ratings & Reviews
Based on 37 ratings
Rating Breakdown
About this Recipe
Craving the vibrant flavors of Mexico right in your kitchen? This authentic Mexican street corn recipe brings the beloved taste of this popular street food straight to your table, offering an experience that's both delicious and genuine.
This recipe works by celebrating a classic combination of bold, zesty, and creamy flavors that capture the very essence of Mexican street food. The interplay of sweet corn with tangy lime, rich mayonnaise, and a generous dusting of chili powder creates an irresistible profile that's truly iconic.
Prepare for a delightful symphony of textures and tastes with every bite. You'll enjoy tender, sweet corn kernels perfectly complemented by the creamy richness of mayonnaise and the salty, slightly crumbly texture of queso fresco. Each mouthful delivers a lively punch of savory, spicy chili powder, all brightened by the essential squeeze of fresh lime juice. This dish is designed to be a memorable explosion of classic Mexican flavors, making it a favorite for any occasion.
Customization & Variations
While queso fresco is a fantastic choice for this dish, you can easily swap it for queso cotija if you prefer a saltier, firmer crumble. For an even more authentic herbal note, if you can find epazote in a Mexican market, use it in place of the bay leaves and dried thyme as suggested in the recipe.
This vibrant dish is perfect as a lively appetizer, a festive side for a backyard barbecue, or a flavorful addition to any Mexican-themed meal. It's a guaranteed crowd-pleaser that embodies the spirit of Mexican culinary traditions.