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Mexican Corn on the Cob is a game-changer for any BBQ or summer gathering. Imagine biting into grilled corn that's been slathered with a creamy mayonnaise and sour cream mixture, then topped with cotija cheese, a sprinkle of chili powder, and fresh cilantro. This recipe brings a burst of flavors that will leave everyone asking for more. Let's dive in and make this delicious treat!
The name of the recipe: Mexican Corn on the Cob Recipe
Ingredients:
- 4 ears husked corn on the cob
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tsp chili powder
- 1 tbsp freshly squeezed lime juice
- 1/4 cup chopped cilantro
Instructions:
- Preheat the grill to medium-high heat.
- Grill the corn for about 10-15 minutes, turning occasionally, until charred and cooked through.
- In a bowl, mix together mayonnaise, sour cream, and lime juice.
- Brush the grilled corn with the mayonnaise mixture.
- Sprinkle the corn with cotija cheese, chili powder, and cilantro.
- Serve immediately with extra lime wedges if desired.
What You Will Need
Read more: Instant Pot Corn on the Cob Recipe
What you will need to make Mexican Corn on the Cob
- Corn on the cob: Fresh corn provides a sweet, juicy base that gets beautifully charred on the grill, adding a smoky flavor.
- Mayonnaise: Adds creaminess and helps other toppings stick to the corn, enhancing the overall texture.
- Sour cream: Balances the richness of mayonnaise with a tangy flavor, making the corn more flavorful.
- Cotija cheese: Crumbled cheese adds a salty, crumbly texture that complements the creamy toppings.
- Chili powder: Provides a spicy kick that contrasts with the sweetness of the corn.
- Lime juice: Freshly squeezed lime juice adds a zesty brightness, cutting through the richness of the other ingredients.
- Cilantro: Chopped cilantro adds a fresh, herbal note that brightens the overall flavor.
Tools and Instruments Required
What tools/instruments will be needed to make Mexican Corn on the Cob Recipe
- Grill: Essential for charring the corn, giving it that smoky flavor and perfect texture.
- Basting brush: Needed to evenly coat the corn with the mayonnaise mixture.
- Mixing bowl: Used to combine mayonnaise, sour cream, and lime juice.
- Tongs: Handy for turning the corn on the grill without burning your hands.
Mexican Corn on the Cob Recipe
Ingredients:
Main Ingredients
- 4 ears Corn on the cob Husked
- 1/4 cup Mayonnaise
- 1/4 cup Sour cream
- 1/2 cup Cotija cheese Crumbled
- 1 tsp Chili powder
- 1 tbsp Lime juice Freshly squeezed
- 1/4 cup Cilantro Chopped
Instructions:
- 1. Preheat the grill to medium-high heat.
- 2. Grill the corn for about 10-15 minutes, turning occasionally, until charred and cooked through.
- 3. In a bowl, mix together mayonnaise, sour cream, and lime juice.
- 4. Brush the grilled corn with the mayonnaise mixture.
- 5. Sprinkle the corn with cotija cheese, chili powder, and cilantro.
- 6. Serve immediately with extra lime wedges if desired.
Notes:
Read more: Instant Pot Mexican Street Corn Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Grill corn as directed, then let cool.
- Mix the mayonnaise, sour cream, and lime juice.
- Store corn and sauce separately in airtight containers in the fridge.
- When ready to serve, reheat corn on the grill or in the oven, then brush with sauce and add toppings.
Freezing Instructions
- Grill corn, let cool completely.
- Wrap each ear tightly in plastic wrap, then foil.
- Place wrapped corn in a freezer-safe bag, removing as much air as possible.
- Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight, then warm on the grill or in the oven.
- Brush with sauce and add toppings before serving.
Did you know that cotija cheese used in Mexican corn on the cob is named after the town of Cotija in Mexico? It’s a hard, crumbly cheese that adds a unique salty flavor, making it perfect for this dish.
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