Mexican Street Corn

Name: Mexican Street Corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 4 fresh corn on the cob, husked; 1/2 cup mayonnaise; 1/2 cup cotija cheese (crumbled), crumbled; 2 tbsp fresh lime juice; 1/2 tsp chili powder; 1/4 tsp cayenne pepper; 1/4 tsp garlic powder; 2 tbsp fresh cilantro, chopped; 2 tbsp butter; 1/4 tsp salt

Charred fresh corn on the cob slathered with a creamy mayo-cotija mixture, dusted with chili powder, and drizzled with lime. An Instagram-favorite street food that's totally addictive.

25 minEasyServes 4280 cal/serving

Tex-MexSideGrillVegetarianGluten-Free

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Ingredients

4 fresh corn on the cob, husked
1/2 cup mayonnaise
1/2 cup cotija cheese (crumbled), crumbled
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp garlic powder
2 tbsp fresh cilantro, chopped
2 tbsp butter
1/4 tsp salt

Instructions

1

Preheat a grill to high heat or heat a cast-iron skillet over medium-high heat.
2

Brush 4 husked fresh corn on the cob lightly with 2 tbsp butter and season with 1/4 tsp salt.
3

Grill or cook the fresh corn on the cob for 10-12 minutes, turning occasionally, until charred on all sides and bright yellow.
4

Mix 1/2 cup mayonnaise with 1/4 tsp garlic powder in a small bowl until combined.
5

Brush the charred fresh corn on the cob generously with the garlic mayonnaise. Roll in 1/2 cup crumbled cotija cheese (crumbled) until well coated.
6

Sprinkle with 1/2 tsp chili powder and 1/4 tsp cayenne pepper. Drizzle with 2 tbsp fresh lime juice and top with 2 tbsp chopped fresh cilantro.
7

Serve immediately while warm with extra fresh lime juice and chili powder on the side.

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Prints the ingredients and method only.

Questions

How long does Mexican Street Corn take?

As written, 25 minutes: 10 of prep and 15 of cooking. The longest single stretch is step 3 (12 minutes): "Grill or cook the fresh corn on the cob for 10-12 minutes, turning occasionally, until charred on all sides and bright yellow."

What should Mexican Street Corn look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until charred on all sides and bright yellow.

Is there a substitute for cotija in Mexican Street Corn?

The entry for Mexican Street Corn calls for 1/2 cup cotija cheese (crumbled), crumbled. In its place: Feta or ricotta salata, crumbled. Rinse the feta briefly if it is very salty.

How hot is Mexican Street Corn?

Moderately. The heat in Mexican Street Corn comes from 1/2 tsp chili powder and 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Mexican Street Corn contain eggs?

Yes: 1/2 cup mayonnaise. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Mexican Street Corn?

One serving (the recipe makes 4) is about 280 calories, with 5 g protein, 28 g carbohydrate and 18 g fat, plus 2 g fiber and 380 mg sodium.

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