Mexican Street Corn

A quick and flavorful version of Mexican street corn that combines sweet corn, spices, and creamy toppings for a vibrant summer dish.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: Mexican, Street Food

Calories: 210

Ingredients Method Notes

Ingredients

Main Ingredients

4 ears fresh sweet corn Pre-soak for faster grilling.
1/2 cup mayonnaise (or Greek yogurt for a healthier option) For a vegan option, use plant-based mayonnaise.
1/3 cup sour cream (or cottage cheese for a lower-fat alternative) Coconut yogurt can be used for a dairy-free version.
1 teaspoon lime juice Substitute lemon for a different flavor.
1 cup crumbled cotija cheese (or feta for a budget-friendly version) Nutritional yeast can be used for a vegan alternative.
1 teaspoon chili powder Smoked paprika works for a smokier flavor.
to taste Salt and pepper
Fresh cilantro Used for garnish, optional.

Method

Preparation

Preheat your Blackstone griddle to medium heat, approximately 350°F (175°C).
Peel off the husks and silks from the corn, and soak the cobs in water for about 10 minutes.

Grilling

Place the corn directly on the griddle. Rotate occasionally to achieve grill marks, cooking for about 15-20 minutes.

Mixing Sauce

While the corn is grilling, mix mayonnaise, sour cream, lime juice, and seasoning in a bowl.

Assembly

Once the corn is cooked, slather it generously with the sauce. Top it off with cotija cheese and chili powder.

Serving

Sprinkle with fresh cilantro and serve while warm.

Notes

Store leftovers in airtight containers in the fridge for up to 3 days. Freezing is possible for grilled corn, but avoid freezing the sauce for optimal texture.