Never heard of Mexican Street Corn before? You are definitely missing out. This corn puts your ordinary corn on the cob to shame. There are so many bold flavors in street corn. For this recipe, we slightly grilled the corn, added butter and topped it off with a chili-lime mayo, cojita cheese, lime juice, cilantro, and spicy chili lime tortilla chips for a nice crunch.
Now we kid you not this is our first ever trying Mexican Street Corn, but we can say we will be making it again. This dish has to be our mom’s absolute favorite. There is a restaurant in our city called Tacoholics that makes the most delicious street tacos and carne asada fries and they also make corn on the cob. This is where we got the inspiration to learn to make our own corn.
This recipe is really easy and quick too. You are going to have yourself some of this Mexican Street Corn in no time at all.
- Corn on the Cob (4)
- Ancho Chili Powder
- Tajin Chili Lime Seasoning
- Cojita Cheese (we used Rizo Brothers California Creamery Cojita Cheese)
- Hot and Spicy Chili Lime Tortilla Chips or Regular Tortilla Chips
Fresh Cheese Matters:
If you want the best out of any dish it is important to get fresh ingredients, in this case, the cheese. That is not just for this corn recipe it is for any dish we believe that using fresh ingredients makes a world of difference. Fresh high-quality cheese is going to taste so much better. For today’s recipe, we are using Rizo Brothers California Creamy Cojita Cheese. This cheese is perfect to top off our corn with. It tastes delicious and crumbles perfectly. Rizo Brothers’ products are all fresh and made with real cows milk.
Ancho Chili Powder or Regular Chili Powder:
Ancho Chili Powder is a lot spicier and has a smoky flavor that is because it’s made of dried if 100% ancho chilis. Regular chili powder is made with garlic, chilis, oregano, and cumin.
Why Blanch the Corn?
Blanching the corn before we grill it is going to preserve the flavor of the corn and make it that nice golden color that we want. It will also make it easier to cut off the cob if you rather eat your corn that way.
Tips for Grilling Corn
To get those beautiful looking grill marks on your corn it is important to lightly brush or spray your corn with olive oil. We used olive oil spray and lightly sprayed the corn.
Do you need Chili-Lime Chips?
No, regular tortilla chips will work just fine. We used the On the Border Tajin Hot N Spicy chip because they have a nice flavor of chili lime and spicy kick which we thought would pair perfectly with this corn.
Mexican Street Corn
- 4 Corn on the Cob
- 2 Tbsp Butter, melted
- Cojita Cheese
- Chili-Lime Tortilla Chips or Regular Tortilla Chips Crushed
- Olive Oil
- 4-5 Cups Water Enough to cover all the corn
- 1 tsp Salt
- 1/4 tsp Paprika
- 1/4 tsp Ancho Chili Powder
- 1 Lime
- 1/4 tsp Tajin Chili-Lime Seasoning
- 1/4 Cup Mayonnaise
Chili- Lime Mayo
- In a small bowl mix all the ingredients together until combined. Set aside in the fridge.
Corn on the Cob
- Preheat the outdoor grill on medium heat.
- In a large pot add the water and salt.
- Remove the husk from the corn.
- Add the corn to the water and boil for 5 minutes.
- Remove corn and dry with a paper towel.
- Lightly spray or brush the corn with olive oil
- Place the corn on the grill until it slightly browns for about 3- 6 minutes on one side.
- Turn corn onto the other side and grill for another 3 - 6 minutes.
- Remove the corn and brush on the melted butter.
- Top the corn with the chili-lime mayo, cojita cheese, cilantro, chips.
- Squeeze half a lime all over the corn.
We hope you all enjoy it! If you made this Mexican Street Corn recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more recipes? You can find them here.