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What a great way to serve corn! Mexican Street Corn is grilled then covered in a wonderful creamy crema enhanced by chili and cotija cheese.
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Mexican Street Corn

Add this yummy Mexican Street Corn to your next cookout menu then watch it disappear!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: GRILLING, side dishes, vegetarian dishes
Cuisine: Mexican
Keyword: bbq, corn, mexican food, Mexican street corn, side dishes
Servings: 6
Calories: 393kcal
Author: Judith Hannemann

Ingredients

  • 6 ears of corn husked but leave the stem on
  • 1/2 cup roughly chopped cilantro
  • 1 tbsp chili powder
  • 2 cup grated cotijo cheese -OR- Romano -OR- Parmesan cheese

CREMA

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup creme frâiche see NOTES
  • 2-3 tsp kosher salt
  • juice of 1 lime

Instructions

  • Mix crema in a small bowl; transfer to an oblong baking dish.
  • Place grated cheese on a large plate.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 20g | Protein: 15g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 1353mg | Potassium: 345mg | Fiber: 2g | Sugar: 7g | Vitamin A: 983IU | Vitamin C: 7mg | Calcium: 392mg | Iron: 1mg