Description
Creamy Mexican Street Corn is a quick and vibrant snack featuring juicy grilled corn coated in a luscious, creamy sauce with tangy cotija cheese, zesty lime, and a hint of chili powder. Perfect for summer gatherings or a fast weekday treat, this recipe combines simple ingredients with bold, authentic Mexican flavors for a crowd-pleasing appetizer or side dish.
Ingredients
Scale
Main Ingredients
- 4 ears fresh corn on the cob, grilled or boiled
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 lime, juiced (about 2 tablespoons)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons fresh cilantro, chopped
Instructions
- Prepare the Corn: Start by grilling or boiling your fresh corn on the cob. Grilling brings out smoky, charred notes while boiling keeps the corn sweet and tender. Cook until you see a light golden color and the kernels are easily pierced with a fork.
- Mix the Creamy Sauce: In a bowl, combine mayonnaise, lime juice, garlic powder, chili powder, salt, and pepper. Whisk everything together until smooth and well blended, creating the perfect creamy foundation for your corn.
- Coat the Corn: While the corn is still warm, generously slather it with the creamy sauce using a brush or spoon. Make sure every kernel is coated to capture that rich, tangy flavor in every bite.
- Sprinkle Cheese and Garnish: Immediately sprinkle a generous amount of crumbled cotija cheese over the sauced corn, allowing it to stick to the moisture. Finally, top with freshly chopped cilantro and an extra dusting of chili powder if desired for added heat.
Notes
- Use Fresh Corn: Fresh, in-season corn delivers the sweetest and juiciest results for the best texture.
- Grill for Flavor: Char the corn on a hot grill to add that authentic smoky flavor characteristic of Mexican street corn.
- Don’t Skip the Lime: The acidity of lime juice brightens up the creamy sauce and balances richness perfectly.
- Coat While Warm: Applying the sauce to warm corn helps it absorb flavors better and makes the cheese stick beautifully.
- Chop Cilantro Last Minute: Fresh cilantro should be added just before serving to preserve its vibrant flavor and color.
- Reheat Gently: Reheat gently to avoid drying out the corn or breaking the sauce; add a splash of lime juice or mayonnaise if needed.
- Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving as the sauce may thicken.
- Not recommended to freeze due to changes in texture and sauce separation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling / Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Mexican street corn, elote, creamy corn, grilled corn, appetizer, snack, gluten free
