Authentic Mexican Street Corn on the cob covered in creamy mayo and topped with cilantro, lime juice, Cotija cheese and chili powder is the perfect Mexican summer side dish!
If there’s any recipe that embodies what a Mexican summer feels like, this Authentic Mexican Street Corn is it! You’ve got freshly grilled corn covered in creamy mayonnaise, cilantro and lime juice for some brightness and Cotija cheese and a dash of chili powder to give everything a little kick. Serve it up with an ice cold sparkling water (or refreshing Mexican beer) and you’re good to go!
Summer is almost here! Time to take out my summer dresses, put away my winter scarves and most importantly clean off the grill!
This Authentic Mexican Street Corn holds a special place in my heart. The smell of grilled corn topped with mayo and lime juice reminds me of my childhood summers walking around my family’s hometown in Mexico. I’d pass by street vendors selling Mexican corn in a cup and couldn’t help but want some. Next thing you know, I’d be walking through the outdoor market with a cup in hand, happy as a clam. I was such a spoiled kid.
I hope to visit my family in Mexico someday soon, not only to relive my childhood but to make some new memories as well. It would be so great to take John and show him where my family is from. It would definitely be a little culture shock for him, but since my parents don’t speak English and he doesn’t speak Spanish, he’s probably used to it a little bit. 😉
Though this recipe calls for grilling the corn on the cob, it’s not required. I prefer grilling it because it adds another layer of flavor and a little element of summer that just can’t be replaced, but if you live in an apartment building and have no grill (or maybe it’s the middle of winter and you have a hankering for some Mexican corn), then steamed or boiled corn will also work. No judgement here.
This recipe also calls for Cotija cheese, a Mexican salty and crumbly cheese, but if you can’t find it at your grocery store, you can use Feta or even Parmesan cheese as a substitute.
If you love Mexican Street Corn, you may also like these Mexican Street Corn Tostadas as an easy vegetarian lunch!
- 4 medium ears of yellow corn on the cob, grilled (or steamed or boiled)
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 2 teaspoons chili powder
- 1 lime, quartered
- salt, to taste
- Grill or steam or boil 4 ears of corn. Set aside to cool off for 5 minutes.
- Using a brush or a butter knife, spread 1 tablespoon of mayonnaise onto each ear of grilled corn.
- Sprinkle each ear with 2 tablespoons of Cotija cheese, 1 tablespoon of cilantro and a pinch of chili powder. Top with freshly squeezed lime juice and salt if needed.