If you haven’t tried Mexican Street Corn yet, you need to go out and grab a dozen fresh ears of corn right now. Here, the middle of August, in Farmland, USA sweet corn is plentiful! But, if you can’t find any fresh ears, most groceries have frozen ears of corn in their freezer aisles. Those will do in a pinch.
I don’t have much of a recipe for this one because it’s kind of all in how you put it together. And, let’s be honest here. I’m not Mexican and I’m not from Texas so what do I know about making Mexican Street Corn? Well, I know what I like and I REALLY like Mexican food!
I started off by boiling the corn until tender. While the corn is boiling, heat up the grill and place the corn on the grate and grill until they are just getting charred. Watch it carefully, as this might happen quickly depending on how hot the grill is.
Remove the corn to a platter and baste with butter, a squeeze of lime and my taco seasoning. Sprinkle with chopped cilantro and cotija cheese. You may add some mayonnaise to the mix of toppings if you wish. Mayo on my corn just wasn’t my thing but it is the traditional topping in Mexico. I just didn’t think it needed it with all the other flavors and butter dripping down my arm.
This Mexican Street Corn would go great with these dishes too:
- 6 ears of fresh corn
- ¼ cup butter
- Juice from one lime
- 1 Tbls. taco seasoning
- Mayonnaise (optional)
- Cilantro, chopped
- Cotija cheese, crumbled
- Salt & pepper to taste
- Boil the corn until tender.
- Heat up the grill while the corn cooks.
- When corn is tender, grill until kernels just start to char.
- Combine the butter and taco seasoning and baste grilled corn.
- If using mayo, spread some on the corn now.
- Serve sprinkled with cilantro and cheese.
- Salt and pepper to taste.