Mexican-Style Street Corn

For this Mexican-style street corn, sweet corn is grilled, slathered with lime mayonnaise, and sprinkled with cheese, cilantro, and hot sauce.

Proust may have moved to near tears by a madeleine. Some of us feel that exact same way about our first Mexican-style street corn experience. Although it’s not anything emotional or childhood-related, it’s simply that we’re haunted by the juxtaposition of smoky and sweet, crisp and creamy, salty and tangy. Good luck getting this recipe outta your mind once you’ve had a taste.–Justin Chapple

Mexican-Style Street Corn

Three ears of grilled Mexican-style street corn slathered with lime mayo and sprinkled with cilantro, cheese, hot sauce
For this Mexican-style street corn, sweet corn is grilled, slathered with lime mayonnaise, and sprinkled with cheese, cilantro, and hot sauce.
Justin Chapple

Prep 20 mins
Total 35 mins
Entrees
Mexican
No ratings yet
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Ingredients 

Make the lime mayo

  • 1/2 cup mayonnaise
  • 1 teaspoon finely grated lime zest, preferably organic
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground black pepper

Make the street corn

  • 4 ears sweet corn husks on
  • Extra-virgin olive oil for drizzling
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup crumbled cotija or feta cheese
  • Mexican-style hot sauce such as Cholula or Tapatío, for serving

Directions
 

Make the lime mayo

  • In a bowl, whisk together the mayonnaise, lime zest, and lime juice and season with salt and pepper. (You can cover and refrigerate the lime mayo for up to 3 days.)

Make the street corn

  • Preheat the grill.
  • To husk the corn: Boiling Method: Bring a large pot of salted water to a boil. Add the corn, still in their husks, and cook until just tender when pinched with tongs, 5 to 8 minutes. If the corn is bobbing up out of the water, place a heatproof plate on top to keep them submerged. Using tongs, transfer the corn to a platter and let cool slightly, about 5 minutes, then pull back the husks and remove the silk. Tie the husks together with kitchen string to create a handle to use when eating.

    Microwave Method: Microwave the corn in their husks for a couple of minutes. Using tongs, transfer the corn to a platter and let cool slightly, about 5 minutes, then pull back the husks and remove the silk. Tie the husks together with kitchen string to create a handle to use when eating.
  • Brush the corn with olive oil. Grill over high heat, turning occasionally, until lightly charred in spots, 5 to 10 minutes.
  • Transfer the corn to a platter. Slather the corn with some of the lime mayo (you’ll have leftover lime mayo, which ain’t a bad thing) and sprinkle with the cilantro and cheese. Serve right away with hot sauce. Originally published July 3, 2018.
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Comments

  1. I am planning a Cinco De Mayo large party. Has anyone done this with the corn cut off the cobs? It would be so much easier to serve this for a crowd if it were cut off.

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