The perfect corn on the cob recipe for this summer! Learn how to make Mexican Street Corn at home, it’s so easy to make! You can grill it or make it in the oven with a garlic mayo, lime juice, cotija cheese, and chili powder for a little heat. Serve it for a barbecue party or enjoy them as a snack!
Hello golden kernels of deliciousness covered with creamy garlic sauce, drizzled with lime juice, and rolled around in cheese and cilantro. You’re most definitely my favorite thing about summer. You guys, we were lucky enough to have like 1.5 days of spring this week. Probably the only bit of spring we’ll have this year before the temperatures are well into the 100s every.single.day.of.the.week.
But trust me when I say this, once you’ve tried Mexican street corn, you will never want regular old corn on the cob, ever again. The best part is that it takes very little work to make at home.
You can roast the corn in the oven or toss it on the grill. Either will get the job done. Sometimes I like to be extra sinful and rub the corn down with a little pad of butter before slathering on that mayonnaise. I tell you, butter and I could be best friends if it just didn’t come with all that extra baggage that likes to sit comfortably around my tummy.
The perfect corn on the cob recipe for this summer! Mexican street corn is so easy to make at home. Corn that can be grilled or made in the oven with a garlic mayo, lime juice, cotija cheese, and chili powder for a little heat. Serve it for a barbecue party or enjoy them as a snack!
INGREDIENTS:
- 3 ears sweet corn
- 3 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 1/2 cup cotija cheese, crumbled
- 3 tablespoons cilantro, chopped
- 1/2 teaspoon chipotle chili powder (ancho chile powder works too) (see note)
- 1 lime, quartered
DIRECTIONS:
- If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy. If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks.
- In a small bowl, combine the garlic powder with the mayonnaise. Place the cotija cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic mayonnaise. Roll in the cotija cheese and sprinkle with cilantro and chili powder. Serve with the lime wedges to squeeze over the corn.
NOTES:
If you do not want that much heat, replace the chipotle chili powder with smoked paprika.
Recipe Source:ittlespicejar.com
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