Mexican Street Corn

Last Updated on 2022-02-28 by Linda

Grilled sweet corn is slathered in a Mexican style sour cream, how delicious does that sound. Mexican Street Corn is today’s recipe of choice.  Did you know corn is in peak season from May through till September so tis the season my friend. 

Here in Ontario July and August are usually the best corn months.  Hmmm just the thought of peaches and cream corn has me drooling.  Testing out a fun recipe again.

Mexican Sweet Corn

Back in September 2017 I received a Hello Fresh Box.  One of the dinners Garlic Lime Chicken  included a Mexican Street Corn and it was delicious. And oh so simple to make.  I truly fell in love with the combination of flavours.  A little sweet, a hint of spice and then the creaminess of the spread.  Gosh who wants to stick to butter when this is available.

Over the years I adapted the recipe slightly and even experimented with more unique flavours.  If potatoes became awesome with olive oil and sea salt, how would corn do?  Well trust me on this one, totally worked, the flavours just popped.

What do you need for MexicanStreet Corn

With just two of us at home I usually only cook 4 cobs at a time.  Corn is not one of my fav left overs even if it is Mexican Street Corn.  My motto cook what you need only

Instruction

1. Peel and husk the corn
2. brush corn with olive oil and sprinkle with sea sat
3.  partially cover with foil, leave one side uncovered.
4. Broil on the top rack of the oven, turn half way through.
5. Broil until golden brown. This should take 10-12 minutes.
6. My tip- boil the corn and then broil for a few minutes ( or grill on BBQ)
7. in a small bowl mix the sour cream, remaining cilantro, garlic and chili powder plus half the feta, Stir well

8. when corn is cooked to perfection, remove from oven and then add half the sour cream mixture to each cob, sprinkle with the remaining feta.

Note: Mexican street corn is often slathered in a delicious mixture of seasoned Mexican crema and mayonnaise. If preferred, you can also use this mixture sparingly, as shown here, for a great pop of flavor without all the extra calories and added fat. If you can’t find Mexican crema locally, regular sour cream can be used as a substitute.

Tip: Mexican street corn is commonly served with Cojita cheese, which is a crumbly, salty cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common substitute

Mexican Street Corn

Mexican street corn is often slathered in a delicious mixture ofseasoned Mexican crema and mayonnaise.

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Course: Side Dish

Cuisine: Mexican

Keyword: Mexican street corn

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Author: Linda

Ingredients

• 20 g cilantro
• 2 tsp mexican chili powder
• 6 tbsp sour cream 1/2 cup max
• 28 g feta
• olive oil
• sea salt
• 4 cobs of corn

Instructions

• Peel and husk the cornbrush corn with olive oil and sprinkle with sea salt
• partially cover with foil, leave one side uncovered
• Broil on the top rack of the oven, turn half way through.
• Broil until golden brown. This should take 10-12 minutes.
• My tip- boil the corn and then broil for a few minutes ( or grill on BBQ)
• in a small bowl mix the sour cream, remaining cilantro, garlic and chili powder plus half the feta,
• Stir well
• when corn is cooked to perfection, remove from oven and then add half the sour cream mixture to each cob, sprinkle with the remaining feta

Notes

Note: Mexican street corn is often slathered in a delicious mixture of seasoned Mexican crema and mayonnaise. If preferred, you can also use this mixture sparingly, as shown here, for a great pop of flavor without all the extra calories and added fat. If you can’t find Mexican crema locally, regular sour cream can be used as a substitute.

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!