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.