Uncomplicated Mexican Street Corn Recipe
I👏love👏this👏stuff👏. No seriously, I really do. I’m pretty sure it’s making my family crazy because I manage to add it as a side in every Mexican dish that I make lately…and we do Mexican night a lot. It tastes sooooo good and tangy, and creamy, and sweet (you can even add some heat to it if you prefer)–and it’s just so pretty, too 😍. I love when you see it authentically grilled and served with the husks pulled down. Now, mine is not made or served that way because ain’t nobody got time for a grill or house fire (that I feel I would somehow manage by leaving the husks on while cooking). If you do have time to grill–go for it! My version is super simple because you can just pop it right in the oven while you are busy preparing your main dish, and you don’t have to be super precise with the amount of time that you are leaving it in there either, so it’s less stressful.
⏱️ 10-15 mins
- 4 corn cobs, husks removed
- 4 tbsp butter, melted
- 1/4 c mayonnaise
- 1/4 c sour cream or plain Greek yogurt
- 1/2 c Cojita or Queso Fresco (I’ve even used Romano 🤷), crumbled
- 1/2 tbsp lime juice
- 1 tbsp chili powder
- 1/4 c cilantro
- Place oven rack on 1st or 2nd closest to burner, and set oven to broil.*
- Place cobs directly on oven rack, turning as needed (approximately every 3-5 minutes) until the cob has some slight char in spots.
- While corn is cooking, mix mayonnaise, sour cream, and lime juice together. Set to the side. On a separate plate, mix cheese and chili powder together.
- Once all sides of corn have been broiled, remove from oven.
- Brush butter all over cob, followed by the mayo/sour cream mixture. Roll the cob in the cheese and sprinkle cilantro on top.
- Take a picture for bragging rights and then devour that corn!
*You can also cook on gas stove top or grill.
This is defineity a go-to on my carnita and taco (and sweet potato taco 🥰), nights, but you could really make it work with so many other dishes. Let me know what you paired yours with!