Mexican Street Corn

Add this yummy Mexican Street Corn to your next cookout menu then watch it disappear!

Mexican Street Corn Screams Summer

Nothing says “summer” more than corn on the cob.

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Fresh corn is delicious any way you serve it, but Mexican Street Corn takes an ear of corn to the next level. It’s coated with silky creamy crema and finished off with a tasty grated cheese and earthy cilantro.

Many Roads Lead To Crema

If you are not familiar with this Mexican delicacy, the best way I can describe it is a slightly sour and slightly salty creme fraiche. You may be able to locate crema in your grocery store, but I’ve never seen it. I’ve seen creme fraiche, but it’s prohibitively expensive.

Basically, crema is creme fraiche with salt and lime juice added. Creme fraiche is pretty easy to make, and all you need is heavy cream and a culturing agent.

So adding salt and lime juice to creme fraiche will give you a basic crema, but I like to go beyond basic and make something truly special.  However, special still must be easy to make, and my version of Mexican crema is very easy.

Chili Powder: Your Own Or Store Bought

Any chili powder you have on your shelf will do for this recipe.

However, if you have any ancho chilis on hand, that variety is by far the best you can use on this corn. Making your own is very easy if you have a spice grinder or a Ninja.

The Recipe

Mexican Street Corn

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Judith Hannemann

Serves: 6

Ingredients

• 6 ears of corn, husked but leave the stem on
• ½ cup roughly chopped cilantro
• 1 tbs chili powder
• 2 cup grated cotijo cheese -OR- Romano -OR- Parmesan cheese
• Crema:
• ½ cup mayonnaise
• ½ cup sour cream
• ¼ cup creme frâiche (see NOTES)
• 2-3 tsp kosher salt
• juice of 1 lime

Instructions

1. Mix crema in a small bowl; transfer to an oblong baking dish.
2. Place grated cheese on a large plate.
3. Heat a gas or charcoal grill to high. Roast corn on all sides, making sure to get areas of charring. This may also be done on the stovetop in a heavy skillet over high heat—a cast iron pan works well for the stovetop method.
4. Roll each ear of corn in the crema, then roll each ear in the grated cheese. Sprinkle each ear on all sides with the chili powder.
5. Garnish with coarsely chopped cilantro.

Notes

To make creme frâiche—add 2 tbs buttermilk or sour cream to 1 cup of room temperature heavy cream. Stir and let this stand UNCOVERED & UNREFRIGERATED for 12-24 hours. Once it’s at the desired consistency, cover and refrigerate. And no, you won’t get sick—bad bacteria doesn’t grow in this.

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