Mexican Street Corn on the Cob

$- 4 ears of fresh corn, husked - 1/2 cup mayonnaise - 1/2 cup crumbled cotija cheese (or feta cheese) - 1 teaspoon chili powder - 1 lime, zested and juiced - 1/4 cup chopped fresh cilantro - Salt, to taste - Optional: 1/4 teaspoon smoked paprika for extra flavor You can swap mayonnaise for Greek yogurt for a tangy twist. If you can’t find cotija cheese, use feta or even Parmesan. For lime juice, fresh is best, but bottled works too. To pick the best corn, look for bright green husks and plump kernels. The corn should feel firm. Store it in the fridge and use it within a few days for the best taste. For the full recipe, check the previous section for details. To start, bring a large pot of water to a boil. Add the husked corn and let it cook for about 5-7 minutes. The corn should be tender but not mushy. To check doneness, pierce a kernel with a fork. If it bursts with juice, it's ready. Once cooked, remove the corn and let it cool slightly. In a bowl, mix together the mayonnaise, lime juice, lime zest, chili powder, and chopped cilantro. If you want a little more kick, add smoked paprika. Taste the sauce, and adjust the flavors to your liking. You might want more lime or chili powder. Once the corn is cool enough to hold, use a brush or spoon. Spread the mayo mixture all over each ear of corn. Make sure to cover all sides evenly. This step is key for flavor. Next, sprinkle crumbled cotija cheese over the corn. Press it down gently to help it stick. Sprinkle a pinch of salt over the corn for extra flavor. If you like spice, add some more chili powder on top. For serving, you can skewer each cob with a wooden stick for easy handling. Garnish with extra cilantro and lime wedges. This dish is perfect for parties and gatherings. For the full recipe, check out the details above. To make Mexican street corn pop, balance your spices. I love using chili powder for heat. You can add a pinch of smoked paprika for a deeper flavor. Remember, just a little can go a long way. Next, add some acidity. Lime juice brightens the dish. The zest gives it a fresh kick. Combine these elements for a taste that sings. To make your sauce thicker, use less mayo. You can also add sour cream. This gives it a nice tang. Want to infuse more flavor? Try adding minced garlic or a hint of cumin. These additions make the sauce exciting and rich. Serving matters, too! Skewer each corn cob for easy handling. You can also serve it on a colorful plate. For garnish, sprinkle extra cotija cheese on top. Add some cilantro and lime wedges for a pop of color. This makes the dish look as good as it tastes. For the full recipe, check the section above. {{image_2}} You can change the cheese in Mexican street corn. Cotija cheese is classic, but feta works too. Each cheese gives a different taste. Cotija is crumbly and salty. Feta is creamier and a bit tangy. You can also try queso fresco for a fresh flavor. In some regions, they use cheddar or even pepper jack for a spicy kick. Each cheese brings its own unique twist. Think about extra toppings for your corn. Crumbled bacon adds crunch and flavor. Avocado slices can bring creaminess. You might also try jalapeños for heat. For a sweet touch, consider grilled corn with honey drizzle. Mix in diced red onion or garlic for more flavor. Experiment and make the corn your own! Want a vegan version? Use plant-based mayo instead of regular mayo. You can skip the cheese or use vegan cheese. For gluten-free options, this recipe is already safe. Just ensure all your ingredients are gluten-free. You can enjoy this dish no matter your diet! Store any leftover Mexican street corn in an airtight container. Place the corn in the fridge right away. This keeps it fresh and tasty. The shelf life of prepared corn is about three to five days. Always check for any signs of spoilage before eating. To reheat, use the oven or grill for the best taste. Preheat your oven to 350°F (175°C). Wrap the corn in foil to keep it moist. Bake for about 10-15 minutes. Avoid using the microwave, as it can make the corn tough and dry. You can freeze Mexican street corn on the cob for future use. First, let the corn cool completely. Wrap each cob tightly in plastic wrap or foil. Place the wrapped corn in a freezer bag, removing as much air as possible. When you’re ready to eat, thaw the corn in the fridge overnight. Then, reheat it using the oven or grill for the best flavor. To make Mexican Street Corn on the Cob, first, cook fresh corn in boiling water. This takes about 5-7 minutes until the corn is tender. Next, mix mayonnaise, lime juice, lime zest, chili powder, and cilantro in a bowl. Once the corn cools, coat it with the sauce. Finally, sprinkle crumbled cotija cheese on top. For the full recipe, check the section above. You can use frozen corn, but it may change the taste and texture. Fresh corn has a sweeter and crispier bite. Frozen corn might be softer and less flavorful. If using frozen, thaw it and pat it dry before cooking. This helps keep the flavor closer to fresh corn. Mexican Street Corn pairs well with grilled meats like chicken or steak. It also goes great with tacos or burritos. For a snack, serve it with tortilla chips or a fresh salad. You can also offer dips like guacamole or salsa on the side. The total time for this dish is about 20 minutes. You will spend around 10 minutes on prep and another 10 minutes cooking. This makes it a quick and easy dish for any meal or gathering. Yes, this recipe is easy to scale up. Just multiply the ingredients by the number of servings you need. You can cook multiple ears of corn at once if you have a large pot. This makes it perfect for parties or family gatherings. You can prepare the sauce ahead of time and store it in the fridge. Cook the corn fresh for the best taste. If you want to make it early, cook the corn and let it cool. Then, store it in the fridge and coat it with sauce just before serving. This keeps the flavors fresh and bright. This post explored how to make tasty Mexican Street Corn, featuring fresh ingredients and simple steps. You learned ingredient options, preparation tips, and ways to store your corn. With the right tweaks, you can adjust flavors and textures to your liking. Enjoy experimenting with variations and serving ideas. Whether for a party or a family meal, this dish brings joy to the table. Dive in, prepare, and savor every bite!$

Indulge in the vibrant flavors of Mexican Street Corn on the Cob with this easy recipe! You'll learn how to cook fresh corn and create a zesty mayo sauce with lime, chili powder, and cotija cheese. This delightful dish is perfect for summer gatherings or weeknight dinners. Ready in just 20 minutes, it’s a crowd-pleaser that’s sure to impress. Click through to explore the full recipe and elevate your corn game today!

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Ingredients

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/2 cup crumbled cotija cheese (or feta cheese)

1 teaspoon chili powder

1 lime, zested and juiced

1/4 cup chopped fresh cilantro

Salt, to taste

Optional: 1/4 teaspoon smoked paprika for extra flavor

Instructions

Prepare the Corn: Bring a large pot of water to a boil. Add the husked corn and cook for about 5-7 minutes, until tender. Remove from water and let cool slightly.

Make the Sauce: In a bowl, mix the mayonnaise, lime juice, lime zest, chili powder, chopped cilantro, and smoked paprika if using. Stir until well combined.

Coat the Corn: Once the corn is cool enough to handle, use a brush or spoon to spread the mayo mixture generously over each ear of corn, ensuring all sides are covered.

Add the Cheese: Sprinkle the crumbled cotija cheese over the corn so that it sticks to the mayo mixture. Press down gently if needed to help it adhere.

Season: Sprinkle with salt to taste and some extra chili powder if desired for added spice.

Serve: Skewer each cob with a wooden stick for easy eating, if preferred, or serve on a plate. Garnish with additional cilantro and lime wedges on the side.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4