on Jun 05, 2022, Updated May 21, 2024
Why You’ll Love Mexican Street Corn
This is my version of Mexican Street Corn. Made with summer-fresh 🌽 corn on the cob, they’re slathered with mayonnaise, seasoned with chili powder and fresh lime juice and sprinkled all over with salty Cotija cheese and fresh 🌿 cilantro. These may be messy to eat, but so worth it. Mexican Street Corn is the perfect summertime side dish and a must on your table.
How to Prepare Mexican Street Corn
🔥 Preheat the barbecue to medium-high heat. 🥑 Now, brush each ear of corn with some avocado oil. ⏲️ Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides. 🌡️ Now, remove the corn and let it cool. Once the corn has cooled, insert a skewer into one end, pushing it towards the middle. 🌶️ Next, in a bowl, mix the mayo, chili powder and lime juice. 🖌️ Brush the corn all over with the mayo mixture and then roll it in grated cotija cheese. 🌿 Finally, sprinkle with Tajín and cilantro and enjoy.
Variations and Substitutions for Mexican Street Corn
Best Served With
Any grilled main dish, such as The Best Carne Asada (Flat-Iron Steak) or my 5 Ingredient Crispy Lime Chicken. A variety of Mexican-inspired side dishes, such as Avocado Hummus, Best Ever Guacamole or Roasted Tomato Salsa. This Mexican Street Corn would be amazing served on a taco bar with all the fixings.
Common Questions
