Is it even summer without corn on the cob? It’s a dish I grew up with since I was a kid here in Chicago. My parents always had corn on the grill along with chicken and burgers every weekend! We would always find corn on the cob at street fairs, festivals, or community events as well. For this recipe of an old classic, I’ve added my own touch with my cilantro lime crema. This recipe is so simple and it requires very minimal cooking.
Recipe
Mexican Street Corn
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Loading...Mexican Street corn is a Tex-Mex side dish made with grilled corn is tossed with mayonnaise, sour cream, lime juice and spices.
Ingredients
- Corn
- 2-5 corn on the cobs
- Salted butter
- Paprika
- Pinch of cayenne
- Grated Parmesan cheese
- Crema
- 1/4 cup of cilantro
- 1/2 jalapeño
- 1/5 cup Greek yogurt
- 1/4 cup avocado mayo
- 1/2 tbsp of cumin
- 1 tsp of salt
- 1-2 limes juiced and zested
- 1 tsp garlic powder
- 1 tsp of onion salt (optional)
- 2 tbsp of green onions
- Splash of water (if you want a thinner consistently)
- Salt to taste
Instructions
Start by making the crema. Take all the ingredients for the crema and blend them in a blender until it’s reached your desired consistency.
Then you can either roast your corn on a grill or on the stovetop directly above the heat, turning it as the kernels cook.
Another way is to boil the corn on the stovetop in a pot with boiling water for 5 minutes to cook the corn.
Once your corn is cooked, brush some salted butter all over and then coat with your cilantro lime crema.
Then, sprinkle Parmesan cheese, paprika, chili powder and enjoy!!
