Description
This homemade Mexican street corn recipe offers a delicious and authentic way to enjoy corn on the cob, whether grilled or steamed. Slathered in a creamy, tangy sauce made from mayonnaise, sour cream, chili powder or Tajin, lime juice, and sprinkled with crumbly Mexican cheese, this dish is bursting with bold flavors. Finished with melted butter and fresh parsley, it makes a perfect appetizer or side for any meal.
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
- Preheat and Grill the Corn: Preheat your grill to medium-high heat. Place the ears of corn on the grill and turn occasionally to ensure even charring. Grill until the corn is tender and has some char marks, about 10-15 minutes.
- Steam the Corn (Alternative Method): If you prefer steaming, place the corn in a large pot with about an inch of water at the bottom. Cover and steam until the corn is tender, about 8-10 minutes.
- Brush with Melted Butter: Once the corn is cooked and still hot, brush each ear generously with melted butter to add richness and moisture.
- Prepare the Sauce: In a small bowl, combine the mayonnaise, sour cream, chili powder or Tajin, lime juice, and the Mexican cheese. Mix until all ingredients are well incorporated into a creamy sauce.
- Coat the Corn: Using a brush or spoon, generously coat each ear of corn with the prepared sauce, ensuring every side is covered.
- Garnish and Serve: Sprinkle chopped fresh parsley over the coated corn for a fresh, herbal finish. Serve immediately while warm for the best experience.
Notes
- You can adjust the chili powder or Tajin amount to control the level of spiciness.
- For an easier cleanup, wrap the corn in foil when grilling, although direct grilling gives the best char flavor.
- If you cannot find cotija cheese, queso fresco or feta can be a good substitute.
- Leftover sauce can be refrigerated for up to 2 days; stir well before using again.
- This dish pairs beautifully with Mexican staples like tacos, grilled meats, or rice and beans.
