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Street Corn Recipe
This easy Street Corn Recipe brings charred Mexican-style corn slathered with creamy mayo, tangy cotija cheese, zesty lime, and smoky spices—perfect for summer grilling or a festive side dish.
Full Recipe Introduction
When I first tasted authentic Mexican street corn—elote—in a bustling mercado in San Miguel de Allende, I knew I had to recreate that magic back home. Grilled to smoky perfection, each ear of corn wears a creamy coat of mayonnaise and sour cream, then gets showered with crumbly cotija cheese, fresh cilantro, and a squeeze of vibrant lime. What makes this Street Corn Recipe so special is how simple ingredients transform into a flavor-packed fiesta: no oven needed, minimal prep, and big on character. Plus, by using light mayo or Greek yogurt, you can keep it surprisingly healthy—under 200 calories per ear if you’re mindful! I serve this at backyard barbecues, summer potlucks, or just a Tuesday night when I need a little sunshine on my plate. You know what? My neighbor said it tastes better than any fairground corn she’s ever tried.
Why You’ll Love This Recipe
- No oven required—just fire up the grill or a stovetop griddle.
- Ready in 20 minutes—fast enough for weeknight dinners.
- Vibrant Mexican flavors—lime, cotija, cilantro, and smoky chili.
- Customizable spice level—from mild paprika to fiery cayenne.
- Crowd-pleaser—guests rave over the creamy, charred corn.
- Lightened-up option—swap in Greek yogurt for mayo without losing richness.
- Seasonal star—sweet summer corn hits peak flavor July through September.
- Perfect side or snack—pairs with grilled meats, tacos, or eats solo.
Ingredients
• 6 ears fresh sweet corn, husks removed (about 3 pounds; pick tight kernels without blemishes)
• ¼ cup mayonnaise (Hellmann’s or Duke’s for authentic tang)
• ¼ cup sour cream or Greek yogurt (whole milk Greek yogurt adds creaminess)
• 1 cup crumbled cotija cheese (substitute feta if cotija’s scarce)
• 1 lime, zested and juiced (choose firm, heavy limes for juiciness)
• 2 tablespoons chopped fresh cilantro (stems trimmed)
• 1 teaspoon chili powder (ancho or chipotle for smoky depth)
• ½ teaspoon smoked paprika (or regular paprika for mild sweetness)
• ½ teaspoon ground cumin (optional, for earthy warmth)
• Flaky sea salt and freshly ground black pepper, to taste
• Optional garnish: sliced jalapeño, a dusting of cayenne, or chopped green onions
Tips: For peak char, let the grill heat to medium-high (about 400°F). If you’re sensitive to spice, start with ½ teaspoon chili powder and add more after tasting.
Directions
- Preheat and prep. Heat your grill or a heavy grill pan over medium-high heat—about 10 minutes. Brush each ear lightly with oil so it doesn’t stick.
- Grill the corn. Lay ears directly on the grates; turn every 2–3 minutes until kernels are evenly charred (about 8–10 minutes total).
- Mix the sauce. While corn chars, whisk together mayo, sour cream, lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and pepper in a bowl.
- Coat the corn. Using a silicone brush or spatula, slather each hot ear with the creamy lime-mayo mixture—get into every crevice.
- Add cheese. Roll or sprinkle cotija cheese generously over the coated corn—some will stick, some will crumble off. That’s part of the fun!
- Garnish. Scatter chopped cilantro and extra lime wedges on a platter; toss on sliced jalapeños or a pinch of cayenne if you like heat.
- Serve immediately. Encourage guests to grab an ear, squeeze extra lime, and enjoy that sweet-meets-smoky snap.
- Clean up. Wipe down the grill grates while they’re warm—corn juices can build up.
Servings & Timing
Yield: Serves 6 (1 ear per person, adjust as needed)
Prep Time: 10 minutes (shucking, sauce mixing)
Cook Time: 10 minutes (grilling)
Total Time: 20 minutes
Variations
• Spicy Street Corn: Stir 1 teaspoon cayenne pepper into the sauce and top with chopped serranos.
• Vegan Twist: Swap mayo for vegan mayo, sour cream for coconut yogurt, and use vegan queso.
• Street Corn Salad: Cut kernels off the cob, toss with dressing and serve over mixed greens.
• Bacon & Cheese Overload: Crumble crispy bacon into the sauce and sprinkle shredded Monterey Jack.
• Herb Blend: Swap cilantro for fresh mint and parsley for a bright, unexpected twist.
• Cheesy Quesadilla: Fold grilled corn into tortillas with pepper jack for melty delights.
Storage & Reheating
Store any leftover corn in an airtight container in the fridge for up to 2 days—just keep sauce separate if you want crispness. Reheat gently on a grill pan or under the broiler for 2–3 minutes, turning often so cheese doesn’t burn. Make-ahead tip: Prep the creamy sauce up to 24 hours ahead; whisk again before use.
Notes
• I learned that fresh lime zest beats bottled every time; it brightens the sauce.
• If your cotija crumbles too much, chill it for 10 minutes to firm up before sprinkling.
• Let the corn rest on a cooling rack for a minute; it holds sauce better than a flat plate.
• For extra char flair, finish over an open flame—don’t look away, it goes fast!
FAQs
Q: Can I use frozen corn?
A: For best char and sweetness, stick with fresh ears—frozen kernels won’t hold up on the grill.
Q: My sauce is too thick—what now?
A: Thin with a teaspoon of milk or extra lime juice until it brushes on smoothly.
Q: How spicy is this recipe?
A: Mild by default; increase chili powder or add cayenne to reach medium or hot.
Q: Can I bake the corn instead of grilling?
A: Yes, broil on high for 8–10 minutes, turning once to get charred spots.
Q: What cheese alternatives work?
A: Feta or grated Parmesan stand in nicely if cotija’s unavailable.
Q: Is this gluten-free?
A: Absolutely—naturally gluten-free if your chili powder is certified.
Q: Can I make it dairy-free?
A: Use vegan mayo and cashew cream, then skip the cheese or use dairy-free crumble.
Q: Why is my sauce separating?
A: Make sure ingredients are at room temperature and whisk briskly to emulsify.
Conclusion
This Street Corn Recipe captures the essence of Mexican street food with minimal fuss and maximum flavor—charred kernels, creamy tang, and a hint of spice. Give it a try at your next cookout or casual dinner; I can’t wait to hear how it lights up your table. Leave a comment below or hop over to my Grilled Veggie Platter or Mango Salsa recipes for more summer inspiration!
Street Corn
Ingredients
- 6 ears fresh sweet corn husks removed
- 1/4 cup mayonnaise Hellmann’s or Duke’s for authentic tang
- 1/4 cup sour cream or Greek yogurt whole milk Greek yogurt adds creaminess
- 1 cup crumbled cotija cheese substitute feta if cotija’s scarce
- 1 lime lime zested and juiced
- 2 tablespoons chopped fresh cilantro stems trimmed
- 1 teaspoon chili powder ancho or chipotle for smoky depth
- 1/2 teaspoon smoked paprika or regular paprika for mild sweetness
- 1/2 teaspoon ground cumin optional, for earthy warmth
- Flaky sea salt and freshly ground black pepper to taste
- Optional garnish: sliced jalapeño, a dusting of cayenne, or chopped green onions
Instructions
- Heat your grill or a heavy grill pan over medium-high heat. Brush each ear lightly with oil so it doesn’t stick.
- Lay ears directly on the grates; turn every 2–3 minutes until kernels are evenly charred.
- Whisk together mayo, sour cream, lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and pepper in a bowl.
- Slather each hot ear with the creamy lime-mayo mixture using a silicone brush.
- Roll or sprinkle cotija cheese generously over the coated corn.
- Scatter chopped cilantro and extra lime wedges on a platter; add sliced jalapeños or cayenne if desired.
- Encourage guests to grab an ear, squeeze extra lime, and enjoy.
- Wipe down the grill grates while warm to prevent sticking.
