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How to Make Mexican Street Corn
Step 1: Grill the Corn
Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates. Turn frequently for 8-10 minutes until the kernels are charred and tender.
Tip: No grill? No problem! Roast the corn on a stovetop grill pan or broil it in the oven.
Step 2: Prepare the Topping Mixture
In a small bowl, mix the mayonnaise, sour cream, and half of the Cotija cheese. This creamy blend is the heart of the dish.
Step 3: Coat the Corn
Once the corn is grilled, brush it lightly with melted butter (optional). Then, spread the creamy mixture generously over each ear.
Step 4: Add the Final Touches
Sprinkle chili powder evenly over the coated corn. Follow up with a dusting of the remaining Cotija cheese. Garnish with fresh cilantro for a burst of color and flavor.
Step 5: Serve with Lime Wedges
Serve immediately with lime wedges on the side. A squeeze of lime juice over the corn adds an irresistible zing.
Pairing Mexican Street Corn with Pulled Pork BBQ
The creamy, tangy corn complements the smoky, savory richness of pulled pork BBQ beautifully. Serve the corn as a side dish to balance out the flavors of the main course. Together, they create a meal that’s comforting yet exciting.
Variations to Try
- Spice It Up: Add a dash of hot sauce or extra chili powder for more heat.
- Make It Vegan: Use plant-based mayo and vegan cheese for a dairy-free version.
- Off the Cob: Cut the kernels off the cob and mix them with the toppings for a street corn salad.
Why It’s a Must-Try
This Mexican Street Corn recipe is a quick, crowd-pleasing side dish that elevates any meal. Whether paired with BBQ, tacos, or eaten on its own, it’s a surefire way to impress your family and guests.
Next time you’re grilling or hosting a BBQ night, make this recipe, and get ready for rave reviews. 🌽🔥
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