Ah, grilled Mexican street corn—it’s like a fiesta in your mouth! Picture this: the smoky char of the grill, the creamy tang of the cheese, and a squeeze of lime that dances on your taste buds like a mariachi band. I stumbled upon this gem last summer during a spontaneous road trip to Baja, and let me tell you, it’s the kind of dish that makes you forget about everything else.
Steps
- Preheat your grill to 400°F and make sure to clean the grates once it reaches the desired temperature.
- In a bowl, combine the Mexican crema or sour cream, mayonnaise, chopped cilantro, minced garlic, ground chipotle pepper, lime zest, and lime juice. Mix well and adjust the seasoning with salt if necessary.
- Place the husked corn directly onto the grill grates. Grill each side of the corn for about 3 minutes until the kernels are golden brown and charred. Once evenly cooked, transfer the corn to a plate.
- Use a brush or spoon to generously coat each ear of grilled corn with the prepared sauce. Sprinkle crumbled cotija cheese over the top and add more chipotle pepper if desired. Serve immediately with lime wedges on the side.
Ingredients
- 6 to 8 medium ears of sweet corn, husked
- 1/2 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1/2 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1/4 teaspoon ground chipotle pepper, adjust to taste
- 2 teaspoons lime zest, finely grated (from 1 lime)
- 2 tablespoons lime juice (from 1 lime)
- 1/2 cup cotija cheese, crumbled
- Lime wedges, for serving
Nutritional Values
Calories: 1176-1568 | Fat: 78g-104g | Saturated Fat: 24g-32g | Cholesterol: 120mg-160mg | Sodium: 1308mg-1744mg | Carbohydrates: 114g-152g | Dietary Fiber: 12g-16g | Sugars: 24g-32g | Protein: 30g-40g | Vitamin C: 54mg-72mg | Calcium: 462mg-616mg | Iron: N/A | Potassium: 1302mg-1736mg
FAQ
- What can I use if I can’t find Mexican crema at the store?
- If Mexican crema isn’t available, you can substitute it with regular sour cream mixed with a bit of lime juice for a similar texture and flavor.
- Is there an alternative to cotija cheese for this recipe?
- Yes, if cotija cheese is not accessible, you can use crumbled feta cheese as a substitute.
- How should I grill the corn for Mexican street corn?
- Place the husked corn directly on a preheated grill set to 400°F. Grill for about 3 minutes on each side until the kernels are golden brown and slightly charred.
- What is esquites, and how is it different from Mexican street corn?
- Esquites is a variation where the corn is cut off the cob and charred in a skillet, making it a great option for using leftover corn on the cob.
- What dishes pair well with grilled Mexican street corn?
- Grilled Mexican street corn complements dishes like carne asada, fish tacos, red chile marinated grilled chicken, and grilled salsa verde chicken.
Tips
- If Mexican crema is not available, you can substitute it with regular sour cream mixed with a bit of lime juice to achieve a similar flavor and consistency.
- When grilling the corn, make sure to leave it undisturbed for about 3 minutes on each side to achieve a nice charred appearance and enhance the flavor.
- If cotija cheese is unavailable, crumbled feta cheese can serve as a tasty alternative.
- For those who prefer a less messy option or have leftover corn, try making esquites by cutting the corn from the cob and charring it in a skillet.
Equipment
- Gas or charcoal grill
- Grill brush (for cleaning grill grates)
- Grilling tongs (for turning the corn)
- Cooking brush or basting brush (for applying the crema mixture)
