Recipe: Mexican Street Corn

Mexican street corn – so good, so pretty, and full of so much flavour. I made a salad version of this, too – check it out – Mexican street corn salad.

Okay, now for the good stuff. Let’s get to it!

Ingredients

• 4 cobs of corn
• 1 large jalapeño
• 1/2 cup of cilantro and green onions
• 10 oz of crumbled cojita cheese (or feta)
• 3 garlic cloves
• 2 tablespoons of lime juice
• 1/2 cup of mayo
• dash of chili powder
• 1 teaspoon of paprika
• dashes of salt to taste

First, bring a pot of salted water to boil and put in the cleaned corn. Boil for about 6 minutes. Then, char on the BBQ until about 1/4 of the corn is blackened.

While the corn is cooking, make the ‘sauce’ – mix the last 6 ingredients. I mix them in a bag so I can use it as a piping bag when it comes time for assembly. Then, chop the jalapeño, cilantro, and green onions.

Once the corn is ready, place the cobs evenly apart on a board or plate.

Cut the corner of the sauce bag and drizzle with a heavy hand over each cob of corn. Then top with the jalapeños, cilantro, and green onions. Lastly, top with the crumbled cojita cheese. For a little bit of finishing touches, you can sprinkle with a few dashes of paprika.

Done – time to eat up.

It’s messy to eat, but oh, so good.

Don’t forget to scrape up that extra goodness.

Eat it all right away, since it doesn’t keep well all assembled in the fridge. Although, the left over toppings are delicious on nachos!

Thanks so much for visiting and happy cooking!

Recipe

Print Recipe

Mexican Street Corn

Author: Ali

Servings: 4

Mexican street corn – so good, so pretty, and full of so much flavour. I made a salad version of this, too – check it out – Mexican street corn salad.

Okay, now for the good stuff. Let’s get to it!

Prep Time10 minutes minutes

Cook Time15 minutes minutes

Total Time25 minutes minutes

CourseSide Dish

CuisineMexican

Ingredients

• 4 cobs of corn
• 1 large jalapeño
• 1/2 cup of cilantro and green onions
• 10 oz of crumbled cojita cheese or feta
• 3 garlic cloves
• 2 tablespoons of lime juice
• 1/2 cup of mayo
• dash of chili powder
• 1 teaspoon of paprika
• dashes of salt to taste

Instructions

• First, bring a pot of salted water to boil and put in the cleaned corn. Boil for about 6 minutes.
• Then, char on the BBQ until about 1/4 of the corn is blackened.
• While the corn is cooking, make the 'sauce' - mix the last 6 ingredients. I mix them in a bag so I can use it as a piping bag when it comes time for assembly.
• Then, chop the jalapeño, cilantro and green onions.
• Once the corn is ready, place the cobs evenly apart on a board or plate.
• Cut the corner of the sauce bag and drizzle with a heavy hand over each cob of corn.
• Then top with the jalapeños, cilantro and green onions.
• Lastly, top with the crumbled cojita cheese. For a little bit of finishing touches, you can sprinkle with a few dashes of paprika.
• Done - time to eat up. It's messy to eat, but oh, so good. Don't forget to scrape up that extra goodness. Eat it all right away, since it doesn't keep well all assembled in the fridge. Although, the left over toppings are delicious on nachos!

Recipe