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By Andrea Davidson

Mexican Street Corn

Name: Mexican Street Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican, Latin American, American
Ingredients: 5 ears fresh corn (, husked); 1/4 cup mayonnaise; 2 Tablespoons sour cream (, or greek yogurt); 1/4 teaspoon garlic salt; Juice from one lime; 1/4 cup grated Cotija cheese ((or Parmesan, Feta or Queso Fresco)); 1 teaspoon smoked paprika ((or chili powder if you want heat)); Chopped cilantro (, for garnish (optional))

5 steps

Prep:5minCook:10min

Mexican Street Corn is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican cheese topping. This is the best and easiest Mexican street corn on the cob!

Updated at: Thu, 17 Aug 2023 02:58:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories143.2 kcal (7%)

Total Fat11.8 g (17%)

Carbs7.7 g (3%)

Sugars2.6 g (3%)

Protein2.6 g (5%)

Sodium259.1 mg (13%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

5 earsfresh corn

husked

¼ cupmayonnaise

2 Tablespoonssour cream

or greek yogurt

¼ teaspoongarlic salt

1juice from lime

¼ cupCotija cheese

grated, or Parmesan, Feta or Queso Fresco

1 teaspoonsmoked paprika

or chili powder if you want heat

cilantro

Chopped, for garnish, optional

Instructions

Step 1

Pierce a skewer halfway into the bottom of each corn cob. (If using wooden skewers, soak skewers in water for 30 minutes, first.)

Step 2

Preheat the grill to medium heat (between 350-450 degrees F).

Step 3

Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.

Step 4

Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in a separate small bowl; set aside.

Step 5

Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.

View on seededatthetable.com

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