Mexican Street Corn
  • Cooking Time: 10-15 minutes grill time
  • Servings: 6-8
  • Preparation Time: 10-15 minutes
  • 6-8 ears of sweet corn, husked and silk removed
  • 1/2 c. sour cream
  • 1/2 c. mayo
  • 1/2 c. cilantro, minced
  • 1 clove garlic, minced
  • 1/4 t. ground chipotle pepper or chili powder, to taste
  • zest from one lime
  • 2 T. lime juice, from one lime
  • 1/2 c. cotija or feta cheese, crumbled
  • freshly ground sea salt to taste
  1. Husk corn and remove silk, preheat grill to 400F. Clean grates. Meanwhile, in a bowl mix together sour cream, mayo, cilantro, garlic, chipotle or chili powder, lime zest, lime juice. Taste and add salt as needed. Set aside. Grill corn until slightly charred and browned on all sides. Using brush or spoon, coat each ear of corn with sauce, then sprinkle with cheese. Sprinkle with additional cilantro, if desired. Serve immediately.
Fresh corn just can't be beat, and grilling it is my favorite way of cooking it. These Mexican flavors take the grilled corn up a notch. I fell in love with Mexican Street Corn during a visit to San Antonio where, in the Old Mexico area of the city, Food Trucks sell the best hot tamales and Mexican street corn.