Description
This easy and delicious Mexican Street Corn On The Cob recipe is full of sweet, spicy and rich tangy flavors. The combination of crumbled Cotija cheese, mayonnaise, crema, lime juice and spices makes an irresistible, mouthwatering corn full of amazing texture. This is a must try corn on the cob recipe for your next bbq, family gatherings or taco Tuesdays.
Ingredients
4 corns on the cob, husk removed
1/2 cup Cotija cheese
1/3 cup Mexican crema
1/3 cup mayonnaise
1 lime, juiced
2 Tablespoons cilantro, chopped
1 teaspoon tajin seasoning
Instructions
- Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.
- In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined. Set aside.
- Chop the cilantro, set aside.
- When the corn is cooked, remove from the pot, let cool off slightly.
- Brush the Mexican crema mixture over the corn.
- Add cotija cheese, tajin seasoning and cilantro.
Notes
Storage instructions: Store leftovers using an airtight container in the fridge for up to 3 days.
How to grill Mexican street corn:
Turn on your grill to a medium high heat then brush your corn (husks removed) with melted butter or olive oil and season with salt if desired.
Place the corn directly on the grill grates turning occasionally for 10 to 15 minutes. The corn will be evenly charred and cooked through when done with a few dark grill marks.
In a bowl, add the Mexican crema, mayonnaise, and lime juice. Mix until well combined.
When the corn is done grilling brush with a layer of the Mexican crema mixture, then sprinkle with crumbled cotija cheese and dust with Tajin spices. Squeeze lime juice on top and garnish with chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dishes
- Method: Stovetop
- Cuisine: Mexican-American
