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### **How to Make Mexican Street Corn**
#### **Step 1: Grill the Corn**
Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates. Turn frequently for 8-10 minutes until the kernels are charred and tender.
*Tip: No grill? No problem! Roast the corn on a stovetop grill pan or broil it in the oven.*
#### **Step 2: Prepare the Topping Mixture**
In a small bowl, mix the mayonnaise, sour cream, and half of the Cotija cheese. This creamy blend is the heart of the dish.
#### **Step 3: Coat the Corn**
Once the corn is grilled, brush it lightly with melted butter (optional). Then, spread the creamy mixture generously over each ear.
#### **Step 4: Add the Final Touches**
Sprinkle chili powder evenly over the coated corn. Follow up with a dusting of the remaining Cotija cheese. Garnish with fresh cilantro for a burst of color and flavor.
#### **Step 5: Serve with Lime Wedges**
Serve immediately with lime wedges on the side. A squeeze of lime juice over the corn adds an irresistible zing.
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### **Pairing Mexican Street Corn with Pulled Pork BBQ**
The creamy, tangy corn complements the smoky, savory richness of pulled pork BBQ beautifully. Serve the corn as a side dish to balance out the flavors of the main course. Together, they create a meal that’s comforting yet exciting.
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### **Variations to Try**
– **Spice It Up**: Add a dash of hot sauce or extra chili powder for more heat.
– **Make It Vegan**: Use plant-based mayo and vegan cheese for a dairy-free version.
– **Off the Cob**: Cut the kernels off the cob and mix them with the toppings for a street corn salad.
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### **Why It’s a Must-Try**
This Mexican Street Corn recipe is a quick, crowd-pleasing side dish that elevates any meal. Whether paired with BBQ, tacos, or eaten on its own, it’s a surefire way to impress your family and guests.
Next time you’re grilling or hosting a BBQ night, make this recipe, and get ready for rave reviews. 🌽🔥
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