Mexican Street Corn

Mouthwatering Mexican Street Corn slathered with spicy mayo, sprinkled with cotija cheese and cilantro and drizzle with lime juice.

Course Dinner, Side

Cuisine Mexican

Prep Time 10

Cook Time 14

Total Time 24

Servings

Calories 236kcal

Author Tonia Larson

Equipment

Ingredients

4 ears corn on the cob
4 tablespoons cotija cheese
2 tablespoon chopped cilantro
4 lime wedges

Mexican Mayonnaise

¼ cup mayonnaise
2 tablespoons sour cream
½ teaspoon chipotle seasoning
½ tablespoon lime juice

Instructions

Peel the corn on the cob and remove the silks. Cook the peeled corn on the cob directly on the grill, over medium heat for about 14 minutes, turning every couple of minutes.
Mix together mayonnaise, sour cream, lime juice, and chipotle seasoning. Slather the grilled corn with the Mexican mayonnaise.
Sprinkle with cotija cheese and chopped cilantro. Serve with lime wedges.

Video

Notes

One: Storage

Store leftovers in an airtight container in the fridge for 2-3 days.

Two: Street Corn Pizza

Cut the grilled corn from the cob. Shape pizza dough into 6-8 inch circles, brush with olive oil and minced garlic. Partially cook the pizza on the grill. Spread a light layer of Mexican mayonnaise on the crusts. Top with shredded mozzarella cheese, charred corn kernels, and a sprinkle of crumbled cotija cheese. Grill the pizzas until the cheese is melted and the crust is browned. Garnish with chopped cilantro and additional cotija.

Three: Mexican Street Corn Dip

Use a sharp knife to cut the grilled corn from the cob. Put the kernels into a bowl and stir in the remaining ingredients. Serve with corn chips or tortilla chips.

Nutrition