Mexican Street Corn Recipe

Corn: Fresh ears of corn are the star of this dish, providing a sweet and juicy base.

Mayonnaise: Adds creaminess and helps the other ingredients stick to the corn.

Sour cream: Balances the richness of the mayonnaise with a tangy flavor.

Cotija cheese: A crumbly, salty cheese that enhances the overall taste.

Lime juice: Freshly squeezed lime juice adds a zesty brightness.

Chili powder: Provides a smoky, spicy kick.

Cilantro: Freshly chopped cilantro adds a burst of herbal freshness.

Salt: Enhances all the flavors and balances the dish.

When grilling corn, ensure to rotate the ears frequently to achieve an even char. This not only enhances the flavor but also gives the corn a beautiful, smoky appearance. For an extra layer of flavor, consider brushing the corn with a bit of melted butter before applying the mayonnaise and sour cream mixture. This will help the seasoning adhere better and add a rich, buttery taste to each bite.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Simply thaw and roast them to mimic the flavor of grilled corn.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being a healthier option.

• sour cream - Substitute with crema: Mexican crema is a traditional alternative that offers a slightly thinner consistency and a rich flavor.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and brightness if lime juice is unavailable.

• chili powder - Substitute with paprika: Paprika can offer a mild heat and smoky flavor, though it is less spicy than chili powder.

• cilantro - Substitute with parsley: Parsley can be used for a fresh, herbaceous flavor if cilantro is not preferred or available.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, providing a similar level of seasoning.

• Allow the corn to cool completely before storing. This helps maintain its texture and flavor.
• Wrap each ear of corn individually in aluminum foil or plastic wrap to keep it fresh and prevent it from drying out.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This will help keep out any unwanted odors and moisture.
• Store the container or bag in the refrigerator if you plan to consume the corn within 3-5 days. This ensures the corn remains fresh and safe to eat.
• For longer storage, consider freezing the corn. Place the wrapped corn in a single layer on a baking sheet and freeze until solid. This prevents the corn from sticking together.
• Once frozen, transfer the corn to a resealable freezer bag or airtight container. Label the bag with the date to keep track of its freshness.
• When ready to enjoy, thaw the corn in the refrigerator overnight. This gradual thawing helps retain its texture and flavor.
• Reheat the corn by grilling, microwaving, or baking until warmed through. Brush with additional mayonnaise mixture and sprinkle with fresh cotija cheese and cilantro before serving to revive its deliciousness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each ear of corn in aluminum foil to retain moisture.
  3. Place the wrapped corn on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. Unwrap and reapply any leftover mayonnaise mixture, cotija cheese, and cilantro before serving.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the corn in the skillet and cook, turning occasionally, for about 5-7 minutes until heated through.
  4. Reapply any leftover mayonnaise mixture, cotija cheese, and cilantro before serving.

• Microwave Method:

  1. Place the corn on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the corn moist.
  3. Microwave on high for 1-2 minutes, checking after each minute to ensure it doesn't overcook.
  4. Reapply any leftover mayonnaise mixture, cotija cheese, and cilantro before serving.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap each ear of corn in aluminum foil.
  3. Place the wrapped corn on the grill and heat for about 5-7 minutes, turning occasionally.
  4. Unwrap and reapply any leftover mayonnaise mixture, cotija cheese, and cilantro before serving.

• Grill: Used to cook the corn, giving it a charred and smoky flavor.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Mixing bowl: Used to combine the mayonnaise, sour cream, lime juice, and chili powder.

• Basting brush: Helps to evenly apply the mayonnaise mixture onto the grilled corn.

• Knife: Useful for chopping the cilantro.

• Cutting board: Provides a surface for chopping the cilantro.

• Measuring cups: Used to measure out the mayonnaise, sour cream, and cotija cheese.

• Measuring spoons: Used to measure the lime juice and chili powder.

• Serving platter: Ideal for presenting the finished Mexican street corn.

• Small bowl: Handy for holding the crumbled cotija cheese before sprinkling it on the corn.

Preheat the grill: Start preheating the grill while you prepare the other ingredients to save time.

Mix the sauce ahead: Combine the mayonnaise, sour cream, lime juice, and chili powder in advance and store in the fridge.

Prep the toppings: Chop the cilantro and crumble the cotija cheese before grilling the corn.

Use foil: Wrap the corn in foil for faster cooking and easier cleanup.

Serve immediately: Have everything ready so you can serve the corn hot off the grill.