My newer and revised Mexican street corn recipe uses spices and fresh lime with less mayo to bring out the flavors of this dish!
Summer Vibes
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 years ago and said to myself, "I can make this!". It seemed like a simple recipe to tackle. Since originally posting in 2016, I have revised this recipe with less mayo and more spices and lime zest!
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. My second round making this mexican street corn (years later and no longer in an apartment) I used a grill, but if you do not have the space, try it on your stovetop using a grill pan.
During my web explorations, 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. And, using fresh cilantro gives it an even bigger kick! Many of you that hate cilantro (people either love or hate it for some reason), try it with fresh parsley. One very delicious recipe I came across was on one of my favorite blogs, Serious Eats, which gave me the inspiration for this revised recipe.
In this Mexican Street Corn Recipe...
For my revised version, I added fresh cilantro, lime juice and lime zest. Let me tell you, it made a difference! I also cooked the corn on a grill for about 15 minutes, but if you don't have access to a grill, definitely try it in the oven or on a grill pan. For the grill pan, cook on medium high heat for about 7 minutes or until charring and then flip the corn on the cob halfway. If you prefer more charring (unlike my version here), remove the corn husks before cooking.
While the corn cooks, simply mix all of the ingredients (except the cheese and cilantro) in a mixing bowl. Spread it on the roasted corn and sprinkle with cheese. Enjoy with a refreshing beverage!
I would love to know of any modifications you may have used for the Mexican Street Corn. It was really fun to make and I will keep playing around with my recipe as I turn on my AC! Stay cool and enjoy your summer!
PrintDeliciously Easy Mexican Street Corn
Ingredients
4 ears of corn, kept in the husk
3 tablespoons reduced fat mayonnaise, or plain Greek Yogurt
1 tablespoon minced garlic (2 cloves)
Zest of one lime
One tablespoon lime juice (lime used for zesting)
½ teaspoon chili powder
½ teaspoon cayenne pepper
¼ cup cilantro, chopped
¼ cup part skim shredded cheese of your choice (as much needed for topping the corn)
Salt and pepper to taste.
Instructions
Heat an outdoor grill on medium-high heat, or if roasting, heat the oven to 400 degrees Fahrenheit.
Place the corn (with or without husks removed) on the top of your grill or oven rack.
Grill for about 15 minutes or to your liking. If in the oven, roast it for 40-45 minutes, or until browning occurs.
While the corn is cooking, mix together all of the ingredients except the cheese and cilantro. Set aside.
Carefully remove the hot corn and let cool for a few minutes, or until it is comfortable enough to touch.
Spread the mayonnaise mixture evenly on the corn and sprinkle with cheese and cilantro.Feel free to save the stem of the corn husk as a unique handle! Enjoy!