The feeling of summer is palpable, from the sunshine to the chirping of birds, and the best part is undoubtedly the street food trucks that make their appearance. Among the diverse options, my all-time favorite is Mexican street corn. The deliciousness begins with the fresh corn on the cob, which is already a feast for the senses. Once grilled, it is then coated with tangy Mexican crema, which is akin to sour cream but with a thinner and even more sour texture. The final touches of hot spices and salty Cotija cheese make it an irresistible treat.
The flavor of this dish was so enchanting that I couldn’t resist creating a dip and later a pasta salad with it. However, I never attempted to prepare the original dish, assuming it wouldn’t measure up to the street vendor’s version. Nonetheless, I’m here to tell you that with a little effort, you can recreate that deliciousness and bring the street flavor to your own home.
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Well, that was silly. I just tried it, and believe me, backyard charcoal grilled fresh corn on the cob is every bit as delicious as the ones you buy from a street cart. Painted with the hot sauce and dusted with Cotija and fresh cilantro, they’re like the full Mexican street corn experience, minus the street.
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How to store:
Best eaten while the corn is still hot from the grill. Store leftovers in an airtight container in the fridge for 2-3 days.
Mexican Street Corn
Heat charcoal grill to 400°F.
Remove the husks from the ears of corn. Drizzle olive oil over the corn cobs and use your fingers or a pastry brush to rub the oil over the corn.
Grill the corn on the preheated grill, turning every 3 minutes, until the corn is cooked on all sides and beginning to char (about 20 minutes total).
Meanwhile, mix together lime juice, zest, cayenne pepper, paprika, cumin, cream, garlic, and mayonnaise.
Brush the salsa mixture generously over the grilled corn on all sides.
Sprinkle with chopped cilantro and cotija cheese. Serve immediately.
Mexican Street Corn
This corn is covered in a hot sauce, sprinkled with Cotija and fresh cilantro, they are like the complete Mexican Street Corn experience.
Preparation time: twentyminutes
Time to cook: twentyminutes
It serves:10
Ingredients
10earsfresh sweet corn
1-2tablespoonsolive oil
2tablespoonslime juice
1teaspoonlemon peel
1/8teaspoonCayenne pepper
1/4teaspoonsmoked paprika
1/8teaspooncumin
1/3cupmexican cream
1/3cupmayonnaise
1/2teaspoonminced garlic
1⁄2 cup cilantrochopped up
2oz.Cotija cheesefallen apart
Instructions
Heat charcoal grill to 400°F.
Remove the husks from the ears of corn. Drizzle olive oil over the corn cobs and use your fingers or a pastry brush to rub the oil over the corn.
Grill the corn on the preheated grill, turning every 3 minutes, until the corn is cooked on all sides and beginning to char (about 20 minutes total).
Meanwhile, mix together lime juice, zest, cayenne pepper, paprika, cumin, cream, garlic, and mayonnaise.
Brush the salsa mixture generously over the grilled corn on all sides.
Sprinkle with chopped cilantro and cotija cheese. Serve immediately.
