Corn on the cob is great in itself – but have you tried Mexican Street Style Corn? I’m betting you haven’t, unless you travel frequently to Mexico, of course! This tangy, delicious street recipe makes for a great addition to those family BBQ’s or even if you’re feeling like getting creative with your corn at home alone.
Mexican street-style corn combines all of the yummy goodness of grilled corn splashed with a special mix and a final layering of cheese to finish. This combination is oh-so mouthwatering, especially for all of you corn-lovers out there. I mean, it is the best tasting vegetable, don’t you think?
It Goes with Any Main Course
This goes well as a side serving beside any main course, like roast potatoes and chicken, or why not make an “à la carte” selection of vegetables if you’re a vegan? Even better, if you plan on making nachos the right way, this style of corn is a great topping and adds a bit of variety to your regular meals. Speaking of main courses, I love these Vegan Fajitas with Portobello Mushrooms if you are looking for some Mexican inspired meal inspiration.
These corn holders are so cute, and they make holding your street corn so easy!
Mexican Street Corn Grilling Tips
You’ll want to start off by grilling the corn to perfection. Remove their husks, drizzle them with some vegetable oil or olive oil, and give them a quick grill. Be sure to turn them often, so they don’t overcook on any side! The timing will definitely vary depending on your grill and the size of the corn cobs, so this is merely a guide.
This grilling method gives the corn that succulent texture with the charcoaled edges for that well-balanced blend of sweet and savory. You can also keep the husks for later if you plan on serving them up in style, as they make a wonderful contrasting element to the dish.
Although, if you do plan on keeping them on the ends of the corn cobs, did you know you can easily turn the cobs on the grill by pulling on the husks? That way, you don’t burn your fingers, you keep the husk decoration, and it makes this step much easier – so it’s a total win-win!
Mexican Street Corn Recipe
Mexican Style Street Corn
- 8 Corn cobs
- 3 Tbsp olive oil
- 1 Cup cotija cheese
- 1/2 Tsp paprika
- 1/4 Cup lime juice fresh squeezed
- 1/2 Tsp chipotle pepper
- 4 Tbsp parsley chopped
- Peel the corn cobs and rub with around with the olive oil.
- Place the corn cobs on the grill, on a medium heat to cook.
- Cook, turning frequently, to avoide burning any side. Watch closely as it cooks fast. I would say about 3-4 minutes each side.
- Mix the rest of the ingredients into a bowl. Top the cooked corn cobs with the topping and plate to serve. You can sprinkle on additional paprika if desired.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Then, you’ll mix together cotija cheese, lime, and chipotle pepper (or chile powder) to make the special topping mix for the corn. And don’t forget that yummy cheese to top it off! If you can’t find cotija cheese near you, you can try to substitute feta cheese.
Another great part about this recipe is that corn really is just a beautiful vegetable and can be served up in many different ways. Whether you plan on shaving it off the cob with the recipe added or keeping it on for a more decorative look, it tastes great either way.
If the heavenly smell of the grilled corn cob with the added Mexican street-style recipe thrown into the mix doesn’t get you salivating, I can assure you that the first bite into the corn will have you sighing in sheer delight by its unique and addictive taste.
Let me know if you try this Mexican street corn recipe.