I have always been a fan of roasted corn. At fairs, carnivals and farmers markets I can often be found chomping on delicious grilled corn slathered with butter. Mexican street corn is delicious on a completely different level. Grilling the corn over charcoal intensifies the flavors of sweet, crunchy, spicy and savory. The sweet juicy corn, chili powder, cotija cheese and fresh lime is so good and I can never eat just one. This has become my new favorite way to eat corn on the cob. Mexican Street Corn? Yes Please!
A Latina friend of mine first told me about this type of corn and when she told me that mayonnaise was a key ingredient, I could not imagine that it would taste good, but I was so wrong and the end result is absolutely delicious and such an amazing flavor combination. Thanks to a chef friend at a Mexican restaurant, I now know how to make delicious Mexican Street corn at home and wanted to share the recipe with you.
I like to put the corn directly on the grill because I love how it caramelizes some of the corn and makes those beautiful charred marks on the corn. You can also achieve a similar effect roasting your corn in the oven. The flavors come together with a fresh squeeze of lime right before sinking your teeth into this mouthwatering corn.
Start with fresh corn on the cob
Cut lime into wedges for the finishing touch. A fresh squeeze of lime right before you take a bite adds a great flavor infusion and marries well with all of the other spices and flavors
When you combine these ingredients and slather it on hot grilled or roasted corn, the result is unbelievable delicious. It is very important to use real mayonnaise, not miracle whip or any type of sandwich spread, it needs to be just plain mayonnaise. My special touch is adding a bit of smoked paprika along with the Mexican chili powder. I also brush with a little butter before adding the mayo and spices, it is a great touch because it intensifies the flavors.
You can leave the husks on or take them off. For grilling I like to take them off so that every kernel can grill and caramelize over the hot coals. I soak the corn in water for ten minutes before grilling because the moisture helps keep it juicy while grilling. If you are roasting your corn in the oven, it is better to leave the husks on.
4 ears of corn with husks attached
2 tablespoons melted butter
1/4 cup mayonnaise
1/4 teaspoon garlic powder
4 tablespoons fresh minced cilantro
4 teaspoons Mexican chili powder
1 teaspoon smoked paprika (optional)
1 fresh lime cut into wedges
salt and pepper to taste
1/2 cup crumbled Cotija cheese
Grill directions: Soak corn for ten minutes. Build a fire on the grill, or if using a gas grill set to medium heat. While the grill is heating, mix the garlic powder and smoked paprika with the mayonnaise. Grate the cheese and place on a plate. Place corn on grill and turn corn periodically until it is charred and cooked all the way through. While the corn is hot, lightly brush it with the melted butter and then slather it with the mayonnaise mixture. and then sprinkle with chili powder and roll over the Cotija cheese and sprinkle with fresh cilantro and if needed sprinkle with a little more chili powder. Serve with fresh lime wedges to squeeze over the corn.
Oven directions: if you do not have a grill, or just prefer to roast corn in the oven instead of grilling it, preheat your oven to 350 and leave the husks on the corn. Place the corn directly on the rack and roast for 35-45 minutes or until the corn is tender and cooked all the way through. Peel down the husks and follow the instructions above for adding the sauce and seasonings to the corn.