MEXICAN STREET CORN — Grilled corn in a creamy sauce with spices and lime juice.
A Torchy’s Tacos recently opened up where I live, and I think my favorite thing on their entire menu is the Mexican Street Corn. So of course I had to try and recreate it at home! If you’ve never had street corn, believe me, you’re missing out!
Typically it’s served on the cob, usually on a stick. But it’s so much easier to eat when you serve it off the cob, so that’s what I do.
Basically, grilled corn is slathered in mayonnaise, sour cream, lime juice and spices, then finished off with some queso fresco and chopped cilantro.
Yes, I said mayonnaise. If you think that sounds odd, you’re just going to have to trust me on this one. I’m telling you, this stuff is amazing!
This side dish is especially great during the summer months, when corn on the cob is in season. But it’s the perfect accompaniment to any Tex-Mex dish, any time of year!
Honestly, I would eat this stuff as my main course! I love it that much!
You’ll need about six cobs of corn for this recipe, but if you have a few more, you should be fine. Make sure to keep an eye on your corn while it’s on the grill.
You want to use high heat, so you get a nice char, but it can burn quickly, so be careful! Either and outdoor or indoor grill, or even a grill pan, will work fine.
This corn dish would be perfect for a Cinco de Mayo celebration, and it’s always a hit at summer gatherings and back yard barbecues.
This is one side dish you’ll want to make again and again!
Be sure to save this Mexican Street Corn recipe to your favorite Pinterest board for later.
Grilled corn in a creamy sauce with spices and lime juice.
- 6 ears fresh corn on the cob, husked
- Vegetable oil
- 2-3 tablespoons mayonnaise
- 2-3 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Dash of cayenne pepper
- Salt and pepper, to taste
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
- In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
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