Grilled corn on the cob smothered with a creamy spread and then sprinkled with Mexican spiced cheese topping.
I’m guessing everyone is starting looking for grilling recipes for the next summer. I have a few favorite ideas already on the blog, but we can always add new ones to the list, right? This Mexican Street Corn is the best. I first had it a little over a year ago at one of our favorite local restaurants. We now make it at home on our grill, because it’s super easy and amazingly flavorful.
Mexican Street Corn Recipe
Mexican style corn on the cob, smeared with a creamy spread and sprinkled with a spiced cheese topping.
- 5 ears fresh corn , husked
For the Spread:
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream
- 1/4 teaspoon garlic salt
- Juice from one lime
For the Topping:
- 1/4 cup grated Cotija cheese (or Parmesan or Queso Fresco)
- 1 teaspoon smoked paprika (or chili powder if you want heat)
- Chopped cilantro , for garnish (optional)
- Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
- Preheat the grill to medium heat (between 350-450 degrees F).
- Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
- Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
- Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.
Recipe Source : MEXICAN STREET CORN @ seededatthetable