Authentic Mexican Street Corn

Delicious Mexican street corn laid out on a wooden tray.

5 from 1 vote

Authentic Mexican Street Corn just like they serve it from the street carts of Mexico. This is a comfort food corn on the cob dish that just can't be beat.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Mexican

Keyword: Street Corn

Servings: cobs

Author: Rachel Farnsworth

Ingredients

4 ears corn on the cob shucked
1/4 cup mayonnaise
1/4 cup Mexican crema or sour cream
1/2 cup grated Cotija cheese
1/2 teaspoon ancho chili powder
1/4 teaspoon salt
1 teaspoon Mexican hot sauce optional
1/4 cup chopped fresh cilantro optional

US Customary - Metric

Instructions

Preheat oven to 400 degrees Fahrenheit or an outdoor gas grill to medium-high heat (about 400℉). Shuck 4 ears corn on the cob and remove the silk. Wrap each piece of corn in aluminum foil and place on a baking sheet (or directly onto the rack or grill). Roast (or grill with the lid closed) for 15 minutes.
Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup Mexican crema (or sour cream), 1/4 cup of grated Cotija cheese (reserving the rest for later), 1/2 teaspoon ancho chili powder, and 1/4 teaspoon salt.
Once the corn has baked, remove it from the aluminum foil and place it on a large cutting board or serving tray.
Use a brush or small rubber spatula to spread the mayo mixture over the corn cob to coat. Sprinkle with the remaining 1/4 cup of grated Cotija cheese. To make it spicy, dot or drizzle with 1 teaspoon Mexican hot sauce (optional) and sprinkle with 1/4 cup chopped fresh cilantro.

Video

[yeetvid]

Nutrition