Mexican Street Corn
Sweet corn is charred until golden, then coated in a creamy, tangy, warmly spiced sauce and finished with fresh lime and crumbled cheese. A fast, flexible side dish with big flavor.
Servings: 6
Ingredients
- 4 cups fresh sweet corn kernels from about 4–5 ears; frozen or well-drained canned corn may be substituted
- 1½ tablespoons ghee or butter
- 2 cloves garlic minced or ½ teaspoon garlic powder
- ½ cup mayonnaise
- ½ cup sour cream or Mexican crema
- 2 tablespoons fresh lime juice plus more to taste
- ¼ cup feta or cotija cheese, crumbled Parmesan or goat cheese also works
- 1 teaspoon chili powder
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon Tajín seasoning
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- To taste kosher salt
- 2 tablespoons fresh cilantro chopped optional, for garnish
- As desired olive oil optional for serving
Instructions
- Prep the corn. Remove the husks and silk. Trim the bottom of each cob so it can stand securely. Hold each ear upright and carefully slice the kernels from the cob.
- Char the corn. Heat a large skillet or cast-iron pan over medium-high heat. Add the ghee. Once melted and hot, add the corn in an even layer. Cook for 5–7 minutes, stirring only occasionally, until the kernels are deeply golden with lightly charred spots.
- Add the garlic. Reduce the heat to medium. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Do not allow the garlic to brown.
- Make the creamy sauce. In a small bowl, stir together the mayonnaise, sour cream, chili powder, paprika, Tajín, cumin, onion powder, and a small pinch of salt until smooth.
- Coat the corn. Add the creamy mixture to the hot corn and toss gently until evenly coated. The heat from the skillet will loosen the sauce and give the corn a glossy finish.
- Finish the flavor. Stir in the fresh lime juice. Taste and adjust with additional lime, Tajín, or salt as needed. Sprinkle with crumbled cheese and cilantro, if using.
- Serve. Serve hot as a side dish, spoon it over grilled steak or chicken, layer it over greens, or enjoy it straight from the skillet.
Video
Notes
• For the best char, start with a hot pan and avoid stirring the corn constantly. Contact with the skillet is what builds color and flavor.
• If using frozen corn, thaw and pat it dry first. Extra moisture will steam the kernels instead of charring them.
• If using canned corn, drain it very well and pat dry before adding it to the skillet.
• Add the garlic only after the corn has developed color. Garlic burns quickly over high heat.
• Cotija is the classic choice for Mexican street corn, but feta gives a similar salty, crumbly finish and works
• If using frozen corn, thaw and pat it dry first. Extra moisture will steam the kernels instead of charring them.
• If using canned corn, drain it very well and pat dry before adding it to the skillet.
• Add the garlic only after the corn has developed color. Garlic burns quickly over high heat.
• Cotija is the classic choice for Mexican street corn, but feta gives a similar salty, crumbly finish and works