Mexican street corn is a popular dish in Mexico, but it has also become popular in the United States and Canada. The dish has been adapted to suit different tastes by adding other ingredients like bacon or jalapeƱos. It can be eaten as an appetizer or as part of a meal with other dishes such as tacos or burritos.


•4 ears of corn, peeled

•¼ cup sour cream

•¼ cup mayonnaise

•½ cup cotija cheese, crumbled

•2 garlic cloves, crushed

•¼ teaspoon sea salt

•1 lime, juice and zest

•¼ cup cilantro, finely chopped

•½ teaspoon chipotle pepper powder


Preheat grill to 400˚F. Place the corn cobs on the grill for about 12 minutes, turning them every few minutes to ensure even cooking on each side.

In a small bowl, combine sour cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.

Spread mixture evenly over each cob of corn, then sprinkle with chipotle pepper powder. Garnish with additional cotija cheese and chopped cilantro and serve.

Enjoy !

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