For the last month we have been eating corn on the cob probably 3 times per week. I’m always so excited when it’s back in season because that means I get to make Summer Corn Chowder and this seriously delicious Mexican Street Corn! If you haven’t tried this type of corn then I think this week is definitely the time it needs to be done! It is basically addictive! You get that sweet, slightly charred corn flavor topped with a light layer of rich and creamy garlicy, cilantro mayo and it’s coated with a fair does of salty Cotija cheese, then you get those deep notes from a sprinkling of chili powder and cayenne pepper and it’s finished with a just a spritz of tart, fresh lime for one last layer of flavor. Once you try it for the first time you’ll be wondering “where has this been all my life?”
I made a double batch for the recipe pictured so just keep in mind the recipe is for 6 and not quite as many as are here. Also you can sprinkle over the cotija or roll it like pictured, either way just don’t leave it off, it’s a key ingredient to Mexican Street Corn. Then add as much chili powder and cayenne pepper as you’d like, what I listed is basically just a good minimum then go from there (unless you don’t like any heat, then omit the cayenne). Happy Summer!
Grilled Mexican Street Corn
- 6 ears yellow corn , shucked (that pictured here is a double batch of this recipe)
- 1/2 cup mayonnaise (preferably 1/4 cup regular 1/4 cup light)
- 2 Tbsp finely chopped cilantro , plus more for garnish
- 1 small clove garlic minced
- 1 fair pinch cayenne pepper , plus more for topping, to taste
- 1 cup finely crumbled Cotija cheese
- 1/2 tsp ancho chili powder , then more to taste
- Lime wedges , for serving (optional)
Preheat a grill to medium-high heat (to about 450).
Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.
Once grill is preheated place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total.
Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don't overdue it or the cheese will be overwhelming and you won't have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn. Sprinkle corn with chili powder then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder. Sprinkle lightly with more cilantro and serve with lime wedges if desired.