Creamy Mexican Street Corn
A flavorful twist on classic Mexican street corn featuring grilled corn slathered in a creamy mixture of mayonnaise and sour cream, topped with queso fresco and spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 6 ears of fresh corn on the cob, husked (or 3 cups of canned or frozen corn)
- Vegetable oil
- 2-3 tablespoons mayonnaise
- 2-3 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Dash of cayenne pepper
- Salt and pepper to taste
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your grill to high heat.
- Brush the husked corn with vegetable oil.
- Grill the corn, turning every 2-3 minutes until charred, about 10-12 minutes.
- Let the corn cool, then cut the kernels off the cob.
- Heat a skillet over medium-high heat and add vegetable oil.
- Toss in the corn and cook until black spots appear, about 8-10 minutes.
- Combine the mayonnaise, sour cream, lime juice, chili powder, and cayenne in a bowl.
- Stir in the corn kernels and season with salt and pepper.
- Sprinkle with queso fresco and cilantro before serving.
Notes
Using fresh corn yields the best flavor. Grilling enhances the smoky taste.
Find it online: https://www.cookiva.net/creamy-mexican-street-corn-recipe/