Food does not have to be complicated to be delicious. Mexican Street Corn with Lime or elote (the Spanish word for corn) is one of those such foods. The corn can be simply prepared on an outdoor or on a stovetop grill. The corn is good on its own. Step it up a bit by slathering a creamy cheesy lime spread all over your corn and you have fun on a cob.
Mexican Street Corn with Lime just says summer to me.
You can put as much or as little cheese spread on your corn. As you can see I love a lot. I just need lots of napkins and Black-Eyed Susan cocktails on hand.
Mexican Street Corn with Lime is such an easy food to prepare. Remove the silk from the corn. The husk can be removed or tied back as I’ve done (I used twist ties to tie back the husk). Grill the corn for 15 to 20 minutes over a medium heat. Turn the corn often to grill all sides.
The cheese spread makes up really quickly. In a small bowl combine mayonnaise, sour cream (or Mexican crèma a bit thinner than sour cream, a little more tangier and slightly salty), grated garlic (or garlic powder), chipotle chili powder, Tajìn seasoning ( a blend of chili peppers, salt, and dehydrated lime juice, optional), chopped jalapeño, lime juice, chopped cilantro and cotija cheese (a salty Mexican cheese). It’s perfectly find to use feta and parmesan cheese if you can’t find cotija cheese.
Once the corn has been removed from the grill place it on a platter. Slather the creamy spread all over each ear of corn while still warm. Garnish with plenty of cotija cheese and lime juice. The husk can be used as handles to serve and hold the corn during eating. Mexican Street Corn is such a fun food to eat!
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- 4 ears sweet corn, silk removed, husk pulled and tied back
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- 2 tablespoon cilantro, chopped
- 1 teaspoon garlic, grated or ¼ teaspoon garlic powder
- ¼ teaspoon jalapeno, finely chopped (optional)
- 1 teaspoon Tajin Seasoning (optional)
- ½ teaspoon chipotle chili powder
- 1 tablespoon lime juice
- ½ cup cotija cheese, crumbled (Mexican cheese) or feta and parmesan cheese
- Lime wedges to squeeze on corn
- Grill the corn for 15 to 20 minutes on a medium stovetop grill.
- Make the spread while the corn is cooking. In a small bowl combine mayonnaise, source cream (or Mexican crema), cilantro, garlic (or garlic powder), jalapeno, Tajin Seasoning, chipotle chili powder, lime juice, and cotija cheese; set aside.
- Place the cooked corn on a platter and slather the spread on each ear of corn.
- Garnish with crumbled cotija cheese, chopped cilantro, and fresh lime juice. Serve immediately and enjoy!
