Mexican Street Corn Recipe

Corn: Fresh ears of corn are the base of this dish, giving it a sweet and juicy crunch.

Mayonnaise: Adds creaminess and helps the cheese and spices stick to the corn.

Cotija cheese: A crumbly, salty Mexican cheese that gives the corn its signature flavor.

Chili powder: Adds a mild heat and smoky flavor to balance the creaminess.

Cilantro: Fresh herb that adds a bright, fresh taste.

Lime: Adds a zesty, tangy kick when squeezed over the finished corn.

Grilling corn just right is a fun little skill that makes a big difference in how your Mexican Street Corn turns out. Here’s a simple way to get those perfect char marks and juicy kernels without burning the corn.

First, make sure your grill is heated to medium-high. This means it’s hot enough to cook the corn through and give it that smoky flavor, but not so hot that it burns instantly. When you put the corn on the grill, turn it every couple of minutes. This helps the heat spread evenly and creates those nice little black spots that add flavor. You don’t want to leave it in one spot too long because it might get burnt on one side and raw on the other.

Turning the corn regularly also keeps it juicy. If you rush and try to cook it too fast, the outside might get tough while the inside stays hard. Cooking it slowly with steady turns means the kernels get tender and sweet. When the corn looks a little charred all over and smells amazing, it’s ready.

One thing I learned the hard way was leaving the corn on the grill without turning it. It ended up burnt on one side and not cooked on the other, which wasn’t very tasty. Now, I keep a timer or just count in my head to remind myself to turn it often. Also, brushing the corn with mayonnaise while it’s still hot helps the toppings stick better and adds creaminess that balances the smoky flavor.

Grilling corn this way makes the whole dish pop with flavor and texture. It’s a simple step that makes your Mexican Street Corn taste like it came from a street vendor in Mexico!

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Simply thaw and roast them to mimic the grilled flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being a healthier option.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and a pinch of cayenne pepper can replicate the smoky and spicy notes of chili powder.

• cilantro - Substitute with parsley: If you are not a fan of cilantro or cannot find it, parsley can provide a fresh, green flavor, though it will be less citrusy.

• lime - Substitute with lemon: Lemon wedges can be used in place of lime wedges to add a similar acidic and tangy flavor.

• Allow the corn to cool completely before storing. This helps to maintain its texture and flavor.
• Wrap each ear of corn individually in aluminum foil or plastic wrap to keep it fresh and prevent it from drying out.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This will help to lock in the flavors and keep out any unwanted odors from the fridge.
• Store the corn in the refrigerator for up to 3-4 days. For the best taste, consume it within this time frame.
• To reheat, preheat your oven to 350°F (175°C). Place the corn (still wrapped in foil) on a baking sheet and heat for about 10-15 minutes, or until warmed through.
• Alternatively, you can reheat the corn in the microwave. Remove the foil, place the corn on a microwave-safe plate, and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking to ensure it is heated evenly.
• If you wish to freeze the corn, follow the same cooling and wrapping steps. Then, place the wrapped corn in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness. Frozen corn can be stored for up to 2 months.
• To thaw, transfer the corn from the freezer to the refrigerator and let it thaw overnight. Reheat using the oven or microwave methods mentioned above.
• For an extra burst of flavor, consider adding a fresh sprinkle of cotija cheese, chili powder, and cilantro after reheating. Serve with a wedge of lime to bring back that freshly made taste.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place the wrapped corn on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the charred flavor and keeps the corn juicy.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the corn in the skillet and cook, turning occasionally, for about 5-7 minutes until heated through. This method can help re-crisp the corn slightly while warming it.

• Microwave Method: Place the corn on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure it heats evenly. This is the quickest method but may not preserve the charred texture as well.

• Grill Method: Preheat your grill to medium heat. Place the corn back on the grill and heat for about 5 minutes, turning occasionally, until warmed through. This method is perfect for retaining the grilled flavor and texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the corn in the air fryer basket and cook for about 5-7 minutes, shaking the basket halfway through. This method can help re-crisp the corn while heating it evenly.

• Grill: Used to cook the corn, providing a charred and smoky flavor.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Basting brush: Used to brush the mayonnaise onto the hot corn.

• Measuring cups: Needed to measure out the mayonnaise and cotija cheese accurately.

• Measuring spoons: Used to measure the chili powder.

• Knife: For chopping the cilantro and cutting the lime into wedges.

• Cutting board: Provides a safe surface for chopping cilantro and cutting lime.

• Serving platter: To present the finished Mexican street corn with lime wedges on the side.

Pre-cook the corn: Boil the corn for 5 minutes before grilling to reduce grill time.

Use pre-crumbled cheese: Buy cotija cheese already crumbled to save prep time.

Make the sauce ahead: Mix mayonnaise, chili powder, and cilantro in advance and store in the fridge.

Prep the lime wedges: Cut the lime into wedges beforehand and keep them in an airtight container.