Spicy Mexican Street Corn

Enjoy the vibrant flavors of spicy Mexican street corn, where perfectly grilled corn is coated in a zesty, creamy sauce and spiced with chili powder, creating a deliciously addictive side dish.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

4 ears of corn

1/2 cup mayonnaise

1/4 cup sour cream

1/2 cup cotija cheese, crumbled

1 teaspoon chili powder

1 teaspoon smoked paprika

1 clove garlic, minced

1 lime, cut into wedges

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.

2. Husk the corn, removing any silk, and place the ears directly on the grill.

3. Grill the corn for about 10-15 minutes, turning occasionally, until charred in spots.

4. In a bowl, mix together mayonnaise, sour cream, garlic, chili powder, smoked paprika, and a pinch of salt and pepper.

5. Remove corn from the grill and immediately slather each ear with the spicy mayo mixture.

6. Sprinkle cotija cheese generously over the corn.

7. Garnish with fresh cilantro and a squeeze of lime juice.

8. Serve immediately with additional lime wedges on the side.

Storage

Store leftover corn in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place corn in a preheated oven at 350°F for 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.