Mexican Street Corn Off Cob (Printable Version)
Charred corn kernels in creamy chili-lime sauce topped with cotija cheese and cilantro - a beloved Mexican street food made simple.
# Everything You’ll Need:
01 -
4 cups corn kernels, fresh or frozen
02 -
2 tablespoons butter
03 -
1/3 cup mayonnaise
04 -
1/3 cup sour cream
05 -
1 teaspoon chili powder
06 -
1/2 teaspoon smoked paprika
07 -
1/2 teaspoon garlic powder
08 -
Juice of 1 lime
09 -
1/2 cup crumbled cotija cheese or feta as a substitute
10 -
2 tablespoons chopped fresh cilantro
11 -
1 jalapeño, finely diced (optional, for heat)
12 -
Salt and pepper to taste
# Steps to Cook:
01 -
Heat a large skillet over medium-high heat. Add butter and let it melt before tossing in the corn. Sauté for about 5 minutes, stirring occasionally, until lightly charred.
02 -
In a mixing bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice. Stir until smooth.
03 -
Once the corn is cooked, transfer it to a large bowl and toss it with the sauce until evenly coated.
04 -
Sprinkle in crumbled cotija cheese, chopped cilantro, and diced jalapeño if using. Mix well and season with salt and pepper to taste.
05 -
Garnish with extra cotija and a squeeze of lime for added freshness. Enjoy immediately!
# Extra Suggestions:
01 -
Cotija cheese is a staple ingredient for authentic Mexican street corn and balances the sweetness of the corn and richness of the sauce.
02 -
When charring corn, use high heat and minimal stirring to achieve a smoky depth.
03 -
For a lighter version, substitute Greek yogurt for mayonnaise and sour cream and use a low-fat cheese option.