I’m going to share with you all how you can make Mexican street corn two ways – baked and grilled!
If you’ve ever had Mexican street corn, you know how unbelievably addictive it is, and if you haven’t then I’m honored to be one to introduce you to it.
Mexican corn is generally just grilled corn served with a sauce made of is queso fresco, mayonnaise, sour cream ( I like using greek yogurt ), Tapatio hot sauce, fresh lime juice, and cilantro. It’s traditionally eaten right off the cob which I love! However, you can cut the corn off the cob and toss it in the sauce for less mess or if you just don’t like getting corn stuck in your teeth. Ether way, both methods guarantee a delicious treat.
Honestly, it should be a crime how fail-proof this recipe is…
What you’ll need to make Mexican Street Corn.
- Corn on the cob
- Sour Cream or Greek Yogurt ( I prefer greek yogurt)
- Hot Sauce, Tapatio specifically is the key to this flavor
- Fresh lime juice
- Fresh cilantro
- Queso fresco cheese
- Chili powder + Cayenne pepper
How to cook Mexican Street Corn:
Grilling method: Ideal if you want savory charred corn.
- I soak the corn with the husk for at least an hour. Then throw them on the grill to steam about 15-20 minutes. Then the remove the husks, return the corn back directly on the grill rotating every 3-4 minutes, until slightly charred on all sides.
Oven method: Ideal for softer corn. (do not shuck corn for this)
- Preheat oven to 400 degrees F. Place corn husks directly on the oven rack and roast for about 35-40 minutes.
Boil method: You can also boil the corn by bringing a large pot of water to a boil. Add a teaspoon of salt, 1 bay leaf, 1-2 tsp thyme. Boil the corn for 30 minutes.
How to make the sauce:
- In a small bowl, combine mayonnaise, sour cream/greek yogurt, Tapatio hot sauce, chili powder, salt, pepper, and lime juice.
Finally, roll the cooked corn in the mayonnaise mixture, or you can squeeze the mixture over the corn if you have a squeeze bottle, then sprinkle with cheese and cilantro. Serve immediately.
Mexican Street Corn
Two methods of making this delicious corn. Grilled and Oven roasted.
Grilled corn tossed in mayo, lime juice, sour cream, cheese and spices.
- 4 Corn on the cob
- ¼ cup mayonnaise
- 2-3 Tbsp Plain Greek Yogurt or Sour Cream
- ½ cup Queso fresco
- 2-3 tsp Tapito hot sauce to taste
- ½-1 tsp Fresh lime juice add more to taste
- Salt and Pepper to taste
- Vegetable oil for grilling method
- 1 tsp Chili powder to taste
- Dash of cayenne pepper for extra heat, optional
I highly recommend soaking the corn with the husk for at least an hour. Get your grill super hot. Throw them on the grill to steam for about 15-20 minutes then remove the husks and char them, rotating the corn to char all sides.
Preheat oven to 400 degrees F. Place corn husks directly on the oven rack and roast for about 35-40 minutes.
Bring a large pot of water to a boil. Add a teaspoon of salt, 1 bay leaf, 1-2 tsp thyme. Boil the corn for 30 minutes.
In a small bowl, combine mayonnaise, sour cream/greek yogurt, Tapatio hot sauce, chili powder, salt, pepper, and lime juice.
Option 1. Cut corn kernels off cob and fold into the mayonanse mix. Garnish with cheese and cilantro.
Option 2. Roll the corn on the cob into the mayonnaise mix. Garnish with cheese and cilantro.
Option 3. Drizzle the sauce over the corn on the cob. Garnish with cheese and cilantro.
MAKE IT VEGAN: Sub mayonnaise for vegan mayonnaise. Sub cheese for vegan cheese here’s a good one that I found online: https://www.thecuriouschickpea.com/easy-homemade-vegan-queso-fresco/