Ingredients
Scale
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon lime juice (freshly squeezed)
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup crumbled Cotija cheese (or feta cheese)
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
Step 1: Prepare the Corn
- Husk the Corn: Remove the husks and silk from the corn ears. Rinse them under cold water to remove any remaining silk.
Step 2: Grill the Corn
- Preheat Grill: Preheat your grill to medium-high heat.
- Grill Corn: Place the corn directly on the grill. Grill for about 10–15 minutes, turning occasionally, until the corn is charred and cooked through. You can also boil or roast the corn if grilling is not an option.
Step 3: Make the Sauce
- Combine Ingredients: In a bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt until well combined.
Step 4: Assemble the Corn
- Coat with Sauce: Once the corn is grilled, remove it from the grill and let it cool slightly. Brush the corn generously with the creamy sauce.
- Add Cheese and Cilantro: Sprinkle the crumbled Cotija cheese over the coated corn. If desired, add chopped fresh cilantro for extra flavor.
Step 5: Serve
- Garnish and Enjoy: Serve the Mexican street corn with lime wedges on the side for squeezing over the top. Enjoy warm!
- Prep Time: 10
- Cook Time: 25