Description
This Homemade Mexican Street Corn recipe features perfectly grilled and steamed ears of corn slathered in a creamy, tangy sauce made with mayonnaise, sour cream, chili powder, lime juice, and authentic Mexican cheese. It’s garnished with fresh parsley for a burst of color and flavor, making it an irresistible side dish perfect for summer cookouts or everyday meals.
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 on the grill, turning them occasionally to ensure they become evenly charred and tender. This process should take approximately 10-15 minutes, giving the corn a delicious smoky flavor.
- Steam the Corn: While the grilling is the primary method to char the corn, you can also steam it for tenderness. Place the corn in a large pot with about an inch of water at the bottom, cover, and steam until tender, usually around 8-10 minutes.
- Brush with Butter: Once the corn is cooked and still hot, generously brush each ear with the melted butter. This enhances the flavor and helps the sauce adhere better.
- Prepare the Sauce: In a small bowl, combine mayonnaise, sour cream, chili powder or Tajin, lime juice, and Mexican cheese. Mix until all ingredients are well combined into a creamy and flavorful sauce.
- Coat the Corn: Using a brush or spoon, generously coat each ear of corn with the prepared sauce, ensuring every kernel is covered for maximum taste.
- Garnish and Serve: Sprinkle chopped fresh parsley over the coated corn for garnish. Serve immediately to enjoy the perfect blend of smoky, creamy, and tangy flavors.
Notes
- For an extra smoky flavor, char the corn directly over open flames but be careful not to burn.
- Tajin can be substituted for chili powder to add a tangy and slightly salty flavor.
- If Mexican cheese is unavailable, feta or Parmesan can be used as alternatives, though the flavor will differ slightly.
- This recipe works well with fresh corn on the cob during its peak season for the best taste and texture.
- Leftover sauce can be refrigerated for up to 2 days but is best used fresh for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
