Mexican Street Corn

Delicious Mexican Street Corn with chili, cheese, and lime served on a cob.

Clara Whitley

Experience the joy of summer with homemade Mexican street corn, featuring sweet corn, creamy toppings, tangy lime, and a hint of spice.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: Mexican

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

4 ears fresh corn (husked)
1/2 cup mayonnaise (or Greek yogurt for a lighter twist) Greek yogurt can be used for a lighter version.
1/2 cup crumbled cotija cheese (or feta) Feta cheese can be substituted.
1 whole lime, juiced Plus extra wedges for serving.
1 teaspoon chili powder Adjust to taste.
1 tablespoon chopped cilantro Optional.
to taste Salt
Grilling oil or cooking spray For grilling.

Method

Preparation

Preheat the grill to medium-high heat.
Husk the corn and rinse clean, then pat dry to prevent steaming when grilling.
Lightly brush the corn with grilling oil or spray with a non-stick solution.

Grilling

Place the corn on the grill and rotate every few minutes until beautifully charred and caramelized, about 10-15 minutes.

Topping Preparation

In a bowl, mix the mayonnaise (or yogurt) with the lime juice to create a tangy base.
Add crumbled cheese, chili powder, and a sprinkle of salt.

Serving

Remove the corn from the grill and let it cool slightly.
Generously coat each ear of corn with the creamy mixture.
Optionally sprinkle with chopped cilantro and extra chili powder.
Serve with lime wedges.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 5g

Notes

Customize your elote! For spicy kick, add hot sauce or jalapeños to the creamy topping. Vegan version can use vegan mayo and nutritional yeast. Microwave corn before grilling if short on time.

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