Description
Homemade Mexican Street Corn is a flavorful and easy-to-make dish featuring grilled or steamed corn slathered with a tangy, creamy sauce made of mayonnaise, sour cream, chili powder, lime juice, and Mexican cheese. Perfect for a summer barbecue or quick snack, this vibrant recipe brings the authentic taste of Mexico to your table with minimal effort.
Ingredients
Scale
For the Corn
- 5 ears of corn
- 2 tablespoons melted butter
- Fresh parsley, chopped (for garnish)
For the Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder or Tajin
- 2 tablespoons lime juice
- 1/2 cup Mexican cheese (such as cotija or queso fresco)
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Place the ears of corn directly on the grill grates and cook, turning occasionally, until all sides are nicely charred and the corn is tender, about 10 to 15 minutes.
- Alternatively, Steam the Corn: If you prefer, place the corn in a large pot with about an inch of water on the bottom, cover, and steam until tender, about 8 to 10 minutes.
- Brush with Butter: While the corn is still hot, generously brush each ear with the melted butter to add richness and moisture.
- Prepare the Sauce: In a small bowl, combine the mayonnaise, sour cream, chili powder (or Tajin), lime juice, and Mexican cheese. Stir until the mixture is smooth and well blended.
- Coat the Corn: Use a brush or spoon to apply a generous layer of the prepared sauce evenly over each ear of corn, ensuring every kernel is coated.
- Garnish and Serve: Finish by sprinkling the corn with chopped fresh parsley for a touch of color and freshness. Serve immediately for the best flavor and texture.
Notes
- You can substitute chili powder with Tajin for an authentic Mexican zest.
- Mexican cheeses like cotija or queso fresco can be found in specialty grocery stores or Mexican markets.
- Grilling the corn adds a smoky flavor, but steaming is a great alternative when a grill isn’t available.
- Serve with extra lime wedges for added tanginess.
- For a spicier version, add a pinch of cayenne pepper to the sauce.
