Description
This Homemade Mexican Street Corn recipe features tender, charred ears of corn coated in a creamy, tangy sauce made from mayonnaise, sour cream, lime juice, and Mexican cheese, sprinkled with chili powder and fresh parsley. Perfect for a flavorful and easy-to-make side dish or snack.
Ingredients
Scale
Corn
- 5 ears of corn
- 2 tablespoons melted butter
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)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to prepare for cooking the corn.
- Grill Corn: Place the ears of corn on the grill. Turn them occasionally to ensure even cooking and char until the kernels are tender and slightly blackened, about 10-15 minutes.
- Steam Corn: Alternatively, place the corn in a large pot with about an inch of water. Cover and steam until tender, approximately 8-10 minutes.
- Brush with Butter: While the corn is still hot, brush each ear generously with melted butter to add moisture and flavor.
- Prepare the Sauce: In a small bowl, combine mayonnaise, sour cream, chili powder or Tajin, lime juice, and Mexican cheese. Mix well until smooth and well incorporated.
- Coat the Corn: Using a brush or spoon, generously spread the prepared sauce over each ear of corn, making sure to cover all sides.
- Garnish and Serve: Sprinkle chopped fresh parsley over the coated corn. Serve immediately for the best flavor and texture.
Notes
- You can use Tajin instead of regular chili powder for a more authentic Mexican flavor.
- Steaming is a great alternative if you don’t have access to a grill, though grilling imparts a smokier taste.
- For a spicier twist, add extra chili powder or a dash of hot sauce to the sauce mixture.
- Mexican cheeses like cotija or queso fresco are preferred, but feta can be used as a substitute.
- To keep leftovers, store corn and sauce separately and reheat gently before serving.
