Mexican Street Corn

vegetablevegetarian
Written By Jennifer Mathews
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I first had Mexican Street Corn in Santa Fe from a food truck 20 years ago. I think we ate corn from that truck the entire time we were there and couldn’t get enough of it. They served the corn on the husk, which was used as a handle. The combination of hot and cold with the sweet corn and slightly spicy/salty sauce is soooo good. Hope you enjoy this too.

Tips:

  • To make the husk handle, remove the dried out pieces of the husk from the outside. Pull back the remaining husk, careful to keep it attached to the cob. Remove the silk from the corn and follow the recipe as follows. When cooked, pull one of the blades of the husk and use it to tie the husk together.

Mexican Street Corn

Serves 4

PREP 15 minutes

COOK 8 minutes

INGREDIENTS

4 ears corn, shucked

1 tablespoons vegetable oil

Kosher salt and freshly ground black pepper, to taste

SAUCE

1/2 cup crumbled cotija cheese, divided

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup cilantro, minced, plus more for garnish

1 teaspoons lime zest

1/2 teaspoon ancho chile powder

Lime wedges, for serving

INSTRUCTIONS

  1. Prepare your grill on a high heat.

  2. Oil the corn cobs and season with salt and pepper.

  3. Grill the corn for about 8 minutes, turning it frequently to evenly cook the corn and give it char marks throughout.

  4. Meanwhile prepare the sauce: Combine the mayonnaise, sour cream, cilantro, lime zest, Chile powder and 1/4 cup of the cotija cheese. Mix well.

  5. When the corn is cooked, smear the sauce all over the cobs, covering the entire surface. Sprinkle the remaining cheese and garnish with some additional cilantro and a wedge of lime.

Jennifer Mathews
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