Easy Mexican Street Corn

$- 4 ears of fresh corn, husked - 1/2 cup mayonnaise - 1/2 cup crumbled cotija cheese - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 tablespoon lime juice - 1/4 teaspoon smoked paprika - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You can swap cotija cheese with feta cheese for a similar taste. If you want dairy-free, use avocado-based mayonnaise or hummus. Adjust spice levels by adding more chili powder or using a milder pepper. This lets you make the dish to your taste. For those who love to experiment, adding a sprinkle of cumin can bring a new twist. Just remember to keep it fun and flavorful! To start, preheat your grill to medium-high heat. This step is key for great flavor. A hot grill gives the corn those lovely char marks. If your grill is not hot enough, the corn will steam instead of grill. Aim for about 400°F. When selecting corn, look for fresh ears with bright green husks. The silk should be moist and not dry. Avoid ears with brown or dry silk. The kernels should be plump and full. You want sweet, juicy corn for the best taste. For grilling, place the husked corn directly on the grill. Turn it every few minutes. This helps it cook evenly. Grill for about 10-15 minutes or until you see nice char marks. The corn should feel tender when you poke it. Timing is important! If you leave the corn too long, it can get dry. Watch it closely. The goal is a perfect char without burning. While the corn grills, mix the mayonnaise sauce in a bowl. Combine the mayonnaise, lime juice, chili powder, garlic powder, and smoked paprika. Stir until it's smooth and well mixed. Once the corn is grilled, take it off the heat. Let it cool for a minute. Use a brush or a spoon to spread the sauce all over each ear of corn. This is where the flavor comes alive! Sprinkle crumbled cotija cheese on top of the coated corn. This cheese adds a salty bite that pairs well with the sweet corn. Finally, garnish with fresh cilantro for a pop of color and taste. Serve with lime wedges for that extra zesty kick. For the complete recipe, check the Full Recipe section. Enjoy your Easy Mexican Street Corn! To get the best grill marks, start with dry corn. Moisture can cause sticking. Preheat your grill to medium-high heat and place the corn directly on the grates. Turn it every few minutes. This gives even cooking. Aim for about 10 to 15 minutes until you see nice char marks. For turning, use tongs. They give you a good grip without breaking the corn. Rotate every 2 to 3 minutes for even marks. Watch for a golden color. That’s when you know it’s ready! Serve Easy Mexican Street Corn with fresh avocado salad or grilled shrimp. These pair well with the sweet corn. For parties, cut the corn into smaller pieces. This way, guests can easily grab a bite. Place lime wedges on the side for extra zing. You can also serve it with tortilla chips and salsa. This makes a great snack platter. Everyone will love the mix of flavors! To enhance flavor, consider adding toppings. Try chopped jalapeños for heat. You can also sprinkle on some additional cotija cheese. If you want more zest, mix in some chili flakes or cayenne pepper. Infusing spices into the mayo mixture can take it up a notch. Consider adding cumin or smoked paprika. These spices bring warmth and depth. Get creative and experiment with your favorite flavors! {{image_2}} You can make this dish even better with vegetarian choices. Start by using plant-based mayonnaise. It gives a creamy texture without the eggs. Many brands offer tasty options that work well in this recipe. Next, think about your cheese. Cotija cheese is great, but you can try alternatives like feta or vegan cheese. These options still provide flavor and a nice touch to your corn. If you want to change it up, add spices like cumin or paprika. These spices bring warmth and depth to the dish. Just a pinch can make a big difference. You can also experiment with herbs. Fresh cilantro is classic, but parsley or basil can add a new twist. Mixing different herbs can change the whole taste. Look for seasonal vegetables to add to your corn. Grilled peppers or zucchini can give it a fresh crunch. You can even toss in some cherry tomatoes for a burst of sweetness. Adjust your flavors based on the time of year. In summer, keep it light and zesty. In fall, add a touch of sweetness with a hint of maple syrup or honey. This keeps your dish exciting all year long. To keep your easy Mexican street corn fresh, store it in an airtight container. Place it in the fridge within two hours after cooking to prevent spoilage. When reheating, use a skillet over medium heat. This method helps keep the corn moist and tasty. Avoid using a microwave, as it can make the corn rubbery. You can freeze the corn on the cob if you have extra. First, let it cool completely. Wrap each ear tightly in plastic wrap, then place them in a freezer bag. When you want to enjoy it, thaw the corn in the fridge overnight. This method helps retain the sweet flavor and texture. In the fridge, your easy Mexican street corn lasts about three to five days. If you notice any off smell or mold, it’s time to toss it. Always check for signs of spoilage before eating. Enjoy your delicious corn while it’s still fresh! For the full recipe, check out the details above. Mexican street corn, known as elote, has roots deep in Mexican culture. Street vendors often sell this tasty treat at fairs and markets. It represents a blend of simple ingredients and rich tradition. The dish has evolved over time, adapting to regional tastes. Today, you can find many versions of elote, each with unique flavors. The classic mix of mayonnaise, cheese, and spices makes it a favorite for many. Yes, you can make Easy Mexican Street Corn in the oven. To do this, preheat your oven to 400°F. Place the husked corn on a baking sheet. Roast the corn for about 20-25 minutes, turning occasionally. This method gives a nice char, but grilling adds a smoky flavor. Grilling usually cooks the corn faster and offers that outdoor taste we love. If cotija cheese is hard to find, don't worry! You can use feta cheese as a substitute. It has a similar crumbly texture and salty taste. Another option is Parmesan, which can add a different but nice flavor. If you want a dairy-free option, try nutritional yeast. It gives a cheesy taste without dairy. Mix and match to find what you like best! In this post, we covered how to make delicious Easy Mexican Street Corn. We shared the key ingredients and simple steps to grill corn to perfection. You learned tips for enhancing flavor and how to store leftovers. Experimenting with different spices and cheeses brings variety to the dish. Remember, cooking is all about joy and creativity. Now, you can impress friends and family with your tasty homemade street corn! Enjoy every bite!$

Get ready to elevate your grilling game with this Zesty Mexican Street Corn recipe! This flavorful dish features fresh corn smothered in a creamy mayonnaise mixture, topped with crumbled cotija cheese, and garnished with cilantro for the perfect bite. Ideal for summer barbecues or as a tasty side, this easy-to-follow recipe will impress your guests. Click through to discover how to make this delicious treat and make your next meal unforgettable!

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Ingredients

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/2 cup crumbled cotija cheese

1 teaspoon chili powder

1 teaspoon garlic powder

1 tablespoon lime juice

1/4 teaspoon smoked paprika

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat a grill to medium-high heat.

Place the husked corn directly on the grill, turning occasionally, until charred and tender, about 10-15 minutes.

While the corn is grilling, in a bowl, mix the mayonnaise, lime juice, chili powder, garlic powder, and smoked paprika until well combined.

Once the corn is cooked, remove it from the grill and let it cool slightly.

Using a brush or a spoon, slather the mayonnaise mixture generously over each ear of corn.

Sprinkle the cotija cheese evenly over the coated corn.

Garnish with freshly chopped cilantro.

Serve with lime wedges on the side for an extra burst of flavor.

Prep Time: 10 min | Total Time: 25 min | Servings: 4