Fresh summer corn that’s hot off the grill and slathered in a cheesy, tangy, cream sauce. Over-the-top deliciousness!
I must admit, today I had a little extra pep in my step. That’s because all day long I knew what we were having for dinner tonight: Mexican Street Corn.
Not Mexican Street Corn and chicken, not Mexican Sweet Corn and fish, not Mexican Sweet Corn and tacos… just, Mexican Sweet Corn – four ears each. I’m not gonna lie. I really, really like this stuff. So much in fact, that whenever we make it, that’s all we eat. Corn, corn and more corn. And, why not? It is corn season after all isn’t it?
As a nutritionist, I’m here to tell you that sometimes corn gets a bad rap: not enough nutrients, too high in carbs, too many calories…blah, blah, blah. The list goes on. But, the thing is, fresh corn on the cob really isn’t bad for you. It has a decent amount of protein and fiber, it’s very low in fat and sodium and it’s high in several vitamins, minerals, and antioxidants. Sure, if you’re a diabetic you MUST ABSOLUTELY CONTROL YOUR PORTIONS and, if you’re counting calories this amped up corn definitely wouldn’t be classified as lighter fare, but that doesn’t mean you can’t enjoy this cheesy, spicy, limey, out-of-this-world Mexican Street Corn – like all other things – in moderation. We sure did. 🙂
Peace, love, and good eats; from our Empty Nest to yours.
Trending in the Empty Nest Kitchen – Tajin, purchased at our local Aldi store.
Mexican Street Corn
Yield 4 servings
- 1/4 cup olive oil-based mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
- 1/2 teaspoon ancho chili powder, plus more for serving
- 2 small or one medium clove garlic, pressed
- 1/4 cup finely chopped cilantro leaves and tender stems
- 8 ears shucked corn
- 1 lime, cut into wedges
- Tajin spice (optional)
- Clean and lightly spray the grate of a gas grill with cooking spray. Set the grill to medium heat and preheat five minutes.
- In a medium size bowl, combine mayonnaise, sour cream or Mexican crema, cheese, chili powder, garlic, and cilantro. Stir well.
- When grill is hot, place corn directly on grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
- Use a large spoon to evenly coat grilled corn on all sides with cheese mixture.
- Sprinkle with a little extra cheese and cilantro.
- Serve immediately sprinkled with fresh lime juice or tajin.
It’s easy to cut this recipe directly in half so that two adults get two ears of Mexican Street Corn each. The original recipe on Serious Eats says the full recipe covers only four ears of corn. We found we had enough cheese/mayo/cilantro mixture to nicely cover 8 medium-size ears of corn. And, if you like the coating lighter, you could push it to 12 but I wouldn't suggest it.
Serving Size 2 ears
Amount Per Serving
% Daily Value
Total Fat 13 g
Saturated Fat 5 g
Cholesterol 19 mg
Sodium 283 mg
Total Carbohydrates 45 g
Dietary Fiber 5 g
Protein 11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.