Mexican street corn is super easy to prepare, packed with layers of flavor and a perfect dish for the Summer months. This recipe is one of my favorites so I hope you give it a try! It makes three ears of corn, but you can easily scale it up or down depending on how many servings you’d like.
|Cotija Cheese||2 tbsp|
|Mexican Crema||3 tbsp + more for garnish|
|Smoked Paprika||1/4 tsp|
|Ancho Chile, ground||1/4 tsp|
|Garlic, minced||1 clove|
|Kosher Salt||1/2 tsp|
|Cilantro leaves, chopped||as needed|
Shuck the corn if you haven’t done so already. Place them on a preheated grill and cook while rotating each ear to ensure even cooking. The corn is done when you have consistent, blistering around the entire ear. This should take about 10 minutes.
While the corn is on the grill go ahead and prepare the sauce. Start by finely crumbling the Cotija cheese (save some for garnish), then add the mayonnaise, Mexican crema, smoked paprika, ancho chile, garlic and a little bit of kosher salt. Give the mixture a good stir then reserve it until the corn is ready.
Once the corn has finished cooking use a basting brush and paint the prepared sauce all over each ear, then cover the corn with chopped cilantro.
Place the dressed corn on a serving platter and garnish with some additional paprika, crumbled Cotija cheese, a drizzle of Mexican crema and some cilantro sprigs.