I still remember my first time tasting delicious Mexican street corn. We had just arrived in Los Angeles, California and were strolling along the Venice Beach boardwalk (recap here). Dinner at Cerveteca was highly recommended, even though it was off the beaten path and man was it worth it. While waiting to order we saw just about everyone with grilled corn topped with cheese and spices, I was so curious what this was. I asked the waiter and he looked at me as if I had two heads and explained that it was Mexican street corn. Wade and I ordered a side of it to accompany our tacos and I fell in love…
…Soo much in fact that shortly after we returned and had a friend’s cookout to attend I made a salsa version of the dish. (recipe here)
I had the craving again a few days ago and decided why not make the real deal.
These bad boys are great to accompany any cookout with friends or just for an easy dinner side dish with the family.
Mexican Street Corn
- 6 Ears Sweet Corn Shucked
- 1 Cup Cotija Cheese, finely grated
- 1/2 Tbsp Chili Powder
- 1/2 Tbsp Paprika
- 1/4 Cup Fresh Cilantro, finely chopped
- 2 Tbsp Melted Butter
- 2 Cloves Garlic, minced
- 1 Tbsp Olive Oil
- 1/2 tsp pepper to taste
- 1/2 tsp salt to taste
- 1 Tbsp Sour Cream (optional)
- 1 Lime Wedged for garnish (optional)
Mix the melted butter, olive oil, minced garlic, half the cilantro, salt and pepper in a small bowl
Brush the melted butter mixture on the corn
Grill until nicely charred and cooked through. Roatate occasionally. I left the husks pulled up and tied at the end to be fancy. Be careful- they catch on fire easily!
In a separate bowl, mixed 3/4 of the cheese, sour cream, spices (reserve a bit for the end) and softly mix the cheese until it forms small clumps
Plate the corn on a platter and sprinkle the cheese mixture on top of the corn. Add cilantro, some of the reserved (dry) cheese and some additional paprika. Squeeze a wedge of lime on top if desired. Enjoy!