Description
This Corn On The Cob Mexican Style Recipe is creamy, tangy, smoky, and slightly spicy, inspired by classic Mexican street corn with bold, layered flavors.
Ingredients
Scale
- 4 fresh ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled
- 1 to 2 tablespoons fresh lime juice
- 1 teaspoon chili powder or Tajin
- 2 tablespoons chopped cilantro
- Butter (optional)
- Garlic powder (optional)
- Hot sauce (optional)
Instructions
- Cook the corn by grilling over medium heat until lightly charred, boiling for 5 to 7 minutes, or roasting at 200°C for 20 minutes.
- In a bowl, mix mayonnaise, sour cream, lime juice, and a pinch of chili powder until smooth.
- Coat the warm corn evenly with the sauce.
- Sprinkle or roll the corn in crumbled cotija cheese.
- Add extra chili powder or Tajin on top.
- Finish with chopped cilantro and a squeeze of fresh lime juice.
- Serve immediately while warm.
Notes
Use fresh corn for best flavor. Apply sauce while corn is warm for better coating. Do not skip lime juice as it balances richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg