Mexican street corn has been invading my Instagram feed with the start of summer finally here. I tried it for the first time at a trendy, Mexican restaurant in the Boston area recently and said to myself, “I can make this!”, in other words, it seemed like a simple recipe for me to tackle.
Street vendors grill their corn, and while it looks delicious, I knew it was impossible to attempt in my apartment with no outdoor space (and no grill). I came across several recipes that roasted corn on the cob in the oven and figured I could include the seasoning at the end of the cooking time.
During my web exploring, I also came across large amounts of mayonnaise and sour cream being used in the recipes. No wonder the street corn at the restaurant tasted so unbelievable! For this recipe, I used three tablespoons of reduced fat (Trader Joe’s) mayonnaise and threw in more spices to give it more flavor without the undesired calories. Next time, I will have to try Greek Yogurt as a substitute to add more healthy nutrients with less saturated fat and calories. The basil in this recipe was used for a simple reason. It was all I had in the refrigerator. I thought it still came out nice, but will have to give the cilantro a try next time. Many of you that hate cilantro (people either love or hate it for some reason), try it with the basil, or even fresh parsley. One very delicious recipe I came across was on one of my favorite blogs, Serious Eats.
The recipe came out so simple that I even had time to make an omelette to with dinner. While the corn cooks, simply mix all of the ingredients (except the cheese) in a mixing bowl. Spread it on the roasted corn and sprinkle with cheese.
I would love to know of any modifications you had for the Mexican Street Corn. It was really fun to make and will keep playing around with my recipe as I turn on my AC! Enjoy!
- 4 ears of corn, kept in the husk
- 3 tablespoons reduced fat mayonnaise, or plain Greek Yogurt
- 1 tablespoon minced garlic (2 cloves)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 cup basil leaves, chopped
- 1/4 cup part skim shredded cheese of your choice (as much needed for topping the corn)
- Preheat the oven to 400 degrees Fahrenheit.
- Place the corn (with husks intact) on the top oven rack. Roast it for 40-45 minutes, or until golden browning occurs.
- While the corn is in the oven, mix together all of the ingredients except the cheese.
- Carefully remove the hot corn from the oven and let cool for a few minutes, or until it is comfortable enough to peel off the husk.
- Spread the mayonnaise mixture evenly on the corn and sprinkle with cheese.
- Feel free to save the stem of the husk as a unique handle! Enjoy!
Most Mexican Street Corn recipes include at least a half cup of regular mayonnaise or sour cream. I luckily had reduced fat mayonnaise to shave off some calories, but next time will try with greek yogurt for a healthier boost. I used basil instead of cilantro which is mostly used in this corn dish because it was all I had in my refrigerator. Next time will try the cilantro and fresh lime juice!