Description
A deliciously creamy and tangy Mexican street corn recipe with Cotija cheese, perfect for summer dinners and cookouts.
Ingredients
Scale
- 4 ears fresh corn, husked
- 1/2 cup mayonnaise
- 1 tbsp fresh lime juice
- 1 clove garlic, finely minced
- 1/2 tsp cayenne pepper or chili powder, divided
- 2 tbsp unsalted butter, melted
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 to 2 tbsp vegetable oil (optional for grilling)
Instructions
- Boil the corn: Bring a large pot of water to a boil. Add the husked corn and cook for about 5 minutes until tender and bright yellow. Let it cool slightly.
- Mix the creamy sauce: Stir together mayonnaise, lime juice, garlic, and 1/4 teaspoon of cayenne or chili powder in a small bowl until smooth.
- Butter the corn: Brush melted butter on all sides of each ear of corn.
- Add the sauce: Spread a generous layer of the mayonnaise mixture over each ear of corn.
- Add the toppings: Sprinkle each ear with cotija cheese, remaining cayenne or chili powder, and chopped cilantro. Serve with lime wedges.
- Grill instead: For a smoky flavor, brush raw corn with vegetable oil and grill over medium-high heat for about 8-10 minutes until charred, then follow the sauce and topping steps.
Notes
Fresh corn should be cooked soon after buying for the best flavor. Consider alternatives like sour cream or feta cheese if needed.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 900
- Sugar: 5g
- Sodium: 400mg
- Fat: 70g
- Saturated Fat: 12g
- Unsaturated Fat: 58g
- Trans Fat: 0g
- Carbohydrates: 110g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 30mg
