Easy Mexican Street Corn
Transform your corn on the cob with this quick and easy Mexican street corn recipe. It’s the perfect blend of savory and sweet flavors with just a few simple ingredients. Elevate your next BBQ or summer gathering with this crowd-pleasing dish!
Ingredients
- 4 Ears corn on the cob
- 1/2 Cup mayonnaise
- 1/4 Cup plain yogurt, sour cream, or Mexican crema
- 1 Cup Crumbled feta cheese Or cotija cheese
- 2 Tsp garlic powder minced
- 2 Tsp Chili powder
- 1/2 Tsp salt
- 2 Tbsp lime juice
- lime wedges for serving
- zest of one lime
- 1 Cup cilantro leaves chopped
Instructions
- Shuck the corn, leaving the stalk intact. Brush with oil and grill, broil, or wrap in foil for the oven until charred and tender.
- While the corn is cooking, grilling, or baking, mix together the mayonnaise, sour cream or yogurt, garlic powder, lime zest, chili powder, and half of your cilantro.
- Once the corn is cooked, brush the Mexican crema on all sides of your corn husks.
- Sprinkle feta or cotija cheese, lime juice and remaining cilantro on top and serve. It’s that easy!
- Serve immediately and enjoy!
Notes
1. How To Grill Corn On The Cobb: Brush a hot grill with oil, then place the corn (with the husks removed) on the grill while turning regularly until charred all over, about 10 minutes.
2. How To Roast Corn In The Oven: Preheat oven to 425 degrees. Remove husks. Brush corn with oil and wrap in foil individually. Place on cookie sheet and roast for about 20 to 25 minutes.
3. You can substitute butter for olive oil when wrapping your corn.
4. If you have leftover Mexican Crema, store in a container and refrigerate to use on other recipes for up to 5 days.