How to make Mexican Street Corn

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a creamy texture with fewer calories.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta cheese is lower in fat and can be more accessible.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor with health benefits.

Shuck the corn on the cob, removing all the silk.

Soak the shucked corn in cold ice water with a little bit of salt for 10 to 15 minutes.

In a large bowl, combine 2 cups of mayonnaise and 1 cup of Mexican crema.

Mix the mayonnaise and crema until well combined.

Add garlic powder to the mixture to taste.

Add dried cilantro to the mixture to taste.

Roll the lime to release juice, then squeeze the juice from one lime into the sauce.

Heat a flat top grill to cook the corn, as it is raining outside and grilling is not possible.

Grill the corn until charred and tender, about 10-15 minutes, turning occasionally.

Spread the sauce mixture evenly over the grilled corn.

Sprinkle crumbled queso cotija on top of the corn.

Dust with tajin to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens