Mexican Street Corn
The flavor of this dish was so enchanting that I couldn’t resist creating a dip and later a pasta salad with it. However, I never attempted to prepare the original dish, assuming it wouldn’t measure up to the street vendor’s version. Nonetheless, I’m here to tell you that with a little effort, you can recreate that deliciousness and bring the street flavor to your own home.
Well, that was silly. I just tried it, and believe me, backyard charcoal grilled fresh corn on the cob is every bit as delicious as the ones you buy from a street cart. Painted with the hot sauce and dusted with Cotija and fresh cilantro, they’re like the full Mexican street corn experience, minus the street.
How to store:
Best eaten while the corn is still hot from the grill. Store leftovers in an airtight container in the fridge for 2-3 days.
Mexican Street Corn
Heat charcoal grill to 400°F.
Remove the husks from the ears of corn. Drizzle olive oil over the corn cobs and use your fingers or a pastry brush to rub the oil over the corn.
Grill the corn on the preheated grill, turning every 3 minutes, until the corn is cooked on all sides and beginning to char (about 20 minutes total).
Meanwhile, mix together lime juice, zest, cayenne pepper, paprika, cumin, cream, garlic, and mayonnaise.
Brush the salsa mixture generously over the grilled corn on all sides
Sprinkle with chopped cilantro and cotija cheese. Serve immediately
This corn is covered in a hot sauce, sprinkled with Cotija and fresh cilantro, they are like the complete Mexican Street Corn experience.
Preparation time: twenty minutes
Time to cook: twenty minutes
It serves:10
Ingredients
10 ears fresh sweet corn
1-2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon lemon peel
1/8 teaspoon Cayenne pepper
1/4 teaspoon smoked paprika
1/8 teaspoon cumin
1/3 cup mexican cream
1/3 cup mayonnaise
1/2 teaspoon minced garlic
1 ⁄2 cup cilantro chopped up
2 oz. Cotija cheese fallen apart
Instructions
Heat charcoal grill to 400°F.
Remove the husks from the ears of corn. Drizzle olive oil over the corn cobs and use your fingers or a pastry brush to rub the oil over the corn.
Grill the corn on the preheated grill, turning every 3 minutes, until the corn is cooked on all sides and beginning to char (about 20 minutes total).
Meanwhile, mix together lime juice, zest, cayenne pepper, paprika, cumin, cream, garlic, and mayonnaise.
Brush the salsa mixture generously over the grilled corn on all sides.
Sprinkle with chopped cilantro and cotija cheese. Serve immediately.
