Description
This Easy Street Corn recipe brings the classic flavors of Mexican street corn to your kitchen in a simple and delicious way. Tender grilled or sautéed corn kernels are mixed with a creamy sauce made from mayonnaise, sour cream, fresh lime, and spices, then topped with fresh cilantro and crumbly cotija cheese for a perfect balance of smoky, tangy, and savory notes. Ideal as a side dish or snack, this recipe is quick to prepare and can be customized to your preference.
Ingredients
Units
Scale
For the Corn:
- 4 cups fresh corn kernels (about 8 ears of corn)
- 1 tablespoon extra virgin olive oil
- Salt, to taste
For the Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon packed lime zest
- 1 tablespoon finely chopped chives or scallions
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
For Topping:
- Small handful fresh cilantro or parsley, finely chopped
- Small handful cotija or queso fresco cheese, crumbled
Instructions
- Prepare the Corn: Brush each ear of corn lightly with olive oil. To grill, place corn on a medium-high heat grill and cook for approximately 12 minutes, turning every 3 minutes until evenly charred and tender. Alternatively, cut kernels off the cob and sauté in olive oil over medium heat for 4-7 minutes until just tender and warmed through. Remove from heat and allow the corn to cool to room temperature.
- Make the Sauce: In a bowl, combine the mayonnaise, sour cream, lime zest, fresh lime juice, chopped chives, chili powder, smoked paprika, and salt. Stir well to create a creamy, flavorful sauce.
- Mix Corn and Sauce: Add the cooled corn kernels to the sauce and gently mix until each kernel is well coated with the creamy mixture.
- Serve and Garnish: Transfer the dressed corn to a serving bowl. Sprinkle with freshly chopped cilantro or parsley and crumbled cotija or queso fresco cheese. Serve immediately and enjoy!
Notes
- Each corn cob yields about ½ cup of kernels, so use around 8 ears to get 4 cups of corn.
- Frozen corn can be used as a convenient alternative if fresh corn is unavailable.
- To safely cut kernels off the cob, remove the silk, place the wider end of the cob down on a cutting board, and use a sharp knife to slice downward, removing kernels into a bowl. Rotate and repeat.
- If you prefer corn on the cob, brush the grilled cobs with the sauce and sprinkle with cilantro and cotija cheese before serving.
- For a no-grill option, brush whole cobs with olive oil, wrap individually in foil, and bake at 400°F (200°C) for 20 minutes before serving with sauce and toppings.
