Corn on the cob Mexican style! You’ve got to try this Mexican street corn that is SO full of flavor, sharing actually becomes difficult 🙂
My husband and I are taco fans, like major taco fans. We look for taco joints in whatever city we’re in and have definitely found a couple of gems in our travels as well as close to home. A side dish that’s popular at most taco places, especially recently, is Mexican street corn or grilled corn… and it’s something I totally flip for! So recently when we created some incredible blackened fish tacos with mango salsa for a Taco Tuesday night in our home, I didn’t want to pass up the chance to recreate some street corn magic in my own kitchen.
Really, you can grill, bake, boil or microwave the corn (grilling or baking taste the best for this recipe, but all work), and the deliciousness comes after with a garlic-y glaze, lime and cotija cheese. Add a little cayenne sprinkle and you’ve got that magic.
- 3 ears sweet corn
- 2 tbsp mayonnaise
- 1/2 tsp garlic powder
- 1/2 C cotija cheese, crumbled is best (can use parmesan cheese in a pinch)
- 1 lime
- 1 tbsp chopped cilantro
- 1/2 tsp cayenne pepper
You can leave the husks on and bake in the oven at 350 degrees. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender.
To grill the corn, you can leave them in the husks or remove the husk for nice grill marks.
To boil, remove husks and place corn in boiling water. Add sugar and boil for 10 minutes or until corn is tender.
In a small bowl, combine the garlic powder with the mayonnaise.
Place the cotija cheese on a plate.
Brush the cooked corn with the mayo mixture and roll the corn in the cheese to coat.
Sprinkle with cilantro (if desired) and a light sprinkling of cayenne (this is hot, so start lightly)
Serve with a wedge of lime to drizzle over the corn before eating.