Street Corn
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.
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.
Notes
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 adjust to taste.
Nutrition
Calories: 200kcal
Love this recipe?Follow us at @Recipecs for more