Description
Bring the vibrant flavors of Mexico to your table with this easy and irresistible Mexican Street Corn recipe. Juicy, charred corn on the cob is coated in a creamy, tangy, and slightly spicy sauce, rolled in savory Cotija cheese, and finished with a sprinkle of Tajín seasoning and fresh cilantro. It’s the perfect side dish or snack for any occasion!
Ingredients
- 4 ears of corn, husks removed
- 1 tablespoon avocado oil
- ⅓ cup mayonnaise
- ½ teaspoon chipotle chili powder (or to taste)
- ½ lime, juiced
- ½ cup Cotija cheese (or finely grated Parmesan)
- 1 teaspoon Tajín seasoning (optional, for garnish)
- Fresh cilantro or parsley, finely chopped (for garnish)
Instructions
- Preheat your grill or barbecue to medium-high heat.
- Brush each ear of corn with avocado oil, ensuring even coverage to prevent sticking.
- Grill the corn for 15–20 minutes, turning every few minutes to ensure all sides are evenly charred. If you don’t have a grill, boil the corn for about 5–7 minutes and optionally broil for a charred effect.
- While the corn is cooking, prepare the sauce by mixing mayonnaise, chipotle chili powder, and lime juice in a small bowl. Adjust the chili powder to match your preferred spice level.
- Once the corn is grilled and slightly cooled, insert skewers into the base of each cob if desired for easy handling.
- Using a brush or spoon, generously coat each ear of corn with the mayo mixture.
- Roll the coated corn in finely grated Cotija cheese until it is well-covered.
- Sprinkle with Tajín seasoning and garnish with freshly chopped cilantro or parsley.
- Serve immediately and enjoy the explosion of flavors in every bite!
Notes
- Cheese Options: If you can’t find Cotija cheese, Parmesan or crumbled feta works well as a substitute.
- Make It Vegan: Use vegan mayo and a dairy-free cheese alternative for a plant-based version.
- Tajín Substitution: If Tajín isn’t available, mix chili powder with a little lime zest for a similar flavor.
- Storage Tips: Store leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Snack
- Method: Grilling
- Cuisine: Mexican