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- Fresh corn - Mayonnaise - Cotija cheese - Chili powder - Smoked paprika - Lime juice - Fresh cilantro - Salt - Lime wedges for serving To make Mexican street corn, you need fresh corn. Choose ears that feel heavy and firm. You will also need mayonnaise. It creates a creamy base for the flavor. Cotija cheese adds a salty kick. You can find it in most grocery stores. Chili powder gives the corn a nice heat. Smoked paprika adds depth with its smoky flavor. Next, lime juice brightens every bite. Fresh cilantro brings a burst of freshness. Don’t forget to add salt to taste. Finally, lime wedges for serving enhance the dish. Each ingredient plays a role in the overall taste. When combined, they create a delicious treat. 1. Preheating the grill: Start by preheating your grill to medium-high heat. This step is key for getting that perfect char on the corn. The heat helps to lock in moisture and flavor. 2. Grilling duration and technique: Grill the corn for about 10-12 minutes. Turn the ears every few minutes. You want to see some nice char marks on the kernels. This charring adds a deep, smoky flavor that makes the corn irresistible. 3. Importance of charring the kernels: Charring the corn is not just for looks. It creates a sweet and rich taste. The caramelization of the sugars in the corn gives it that classic street food flavor. Don’t rush this step! 1. Mixing ingredients for the sauce: While your corn is grilling, prepare the sauce. In a bowl, mix together ½ cup mayonnaise, 2 tablespoons lime juice, 1 tablespoon chili powder, 1 teaspoon smoked paprika, and salt to taste. This creamy sauce is where the magic happens. 2. Adjusting seasoning for personal preferences: Taste the sauce and adjust the seasoning if needed. If you like it spicier, add more chili powder. If you want it zippier, a little more lime juice can do wonders. 1. Methods for applying sauce to corn: Once the corn is done, take it off the grill. Let it cool for a minute. Use a pastry brush or a spoon to coat the corn with the sauce. Make sure to cover all sides. 2. Adding toppings of Cotija cheese and cilantro: Roll the sauced corn in ½ cup crumbled Cotija cheese until it’s fully coated. Then, sprinkle chopped cilantro on top. This adds freshness and a pop of color. 3. Best practices for serving with lime wedges: Serve the corn hot with lime wedges on the side. A squeeze of lime adds a bright, tangy burst. It’s the finishing touch that elevates the dish to a whole new level! To get the best grill marks, start with fresh corn. Husk the corn well. Keep the grill at medium-high heat. This heat helps to char the corn nicely. Turn the corn every few minutes. Doing this ensures even cooking. Soak wooden skewers in water for 30 minutes. This step helps prevent them from burning on the grill. Use these skewers to hold the corn for easier handling. You can also use tongs if you prefer. You can swap out the mayonnaise for Greek yogurt. This change gives a lighter taste. If you want a vegan option, use cashew cream. You can make it by blending soaked cashews with water until smooth. For spice lovers, try adding cayenne pepper or chipotle powder. These chili powders add heat and depth. Adjust the chili powder to fit your taste. You can mix mild and spicy flavors for a fun twist. Pair your corn with refreshing drinks like lemonade or iced tea. These drinks balance the rich flavors of the corn. For side dishes, serve with a light salad or grilled veggies. For gatherings, serve the corn on a large platter. Add lime wedges around the edges for a pop of color. You can sprinkle extra Cotija cheese on top for a tasty finish. This presentation looks beautiful and makes guests eager to dig in! {{image_2}} You can switch up the cheese for your Mexican street corn. If you can't find Cotija cheese, feta cheese works well. It has a similar crumbly texture and salty taste. Just crumble it on top after grilling. For those who prefer vegan options, try using vegan cheese. Look for brands that mimic feta or Cotija. This way, you can enjoy the dish without dairy. To boost flavor, you can add garlic or jalapeño. Garlic powder gives a savory kick, while jalapeños add heat. Just sprinkle them on before grilling or mix into your sauce. Different herbs can change the taste too. Fresh parsley or chopped green onions add a nice touch. They brighten up the dish and give it a fresh flavor. If you can't grill, try oven-roasting the corn. Preheat your oven to 400°F. Place the corn on a baking sheet and roast for 20-25 minutes. Turn the corn halfway through for even cooking. For a fun twist, make a corn salad. Cut the grilled corn off the cob and mix it with the sauce. Add diced tomatoes, avocado, or black beans for extra flavor. This is great for potlucks or parties! To keep your grilled corn fresh, let it cool first. Wrap each ear in plastic wrap or foil. Store it in the fridge. Grilled corn lasts up to three days in the refrigerator. When you want to enjoy the leftovers, there are several ways to reheat corn. You can use the grill, microwave, or oven. For the grill, heat it over medium for a few minutes. For the microwave, cover it with a damp paper towel. Heat for about 1-2 minutes. In the oven, wrap the corn in foil and bake at 350°F for 10-15 minutes. This keeps the corn moist and tasty. If you want to save corn for later, freezing is a great option. First, cut the corn off the cob. Place the kernels in a freezer bag, removing as much air as possible. Label and date the bag. You can freeze it for up to six months. When you're ready to use it, thaw the corn overnight in the fridge. Then, reheat it by sautéing or grilling to bring back the flavor. Grilling corn on the cob takes about 10 to 12 minutes. You want to turn it often. This helps the kernels get nice char marks. The heat makes them sweet and tasty. Factors that can affect cooking time include: - Corn size: Larger ears take longer to cook. - Grill temperature: A hotter grill cooks faster. - Freshness: Fresh corn cooks quicker than older corn. Yes, you can prep some parts ahead. Husk the corn and mix the sauce in advance. Just keep them cold until grilling. It’s best to grill and serve fresh. The corn tastes best when it’s hot and charred. If you make it ahead, store it in the fridge. Reheat it gently, but it may not taste as good. If you can’t find Cotija cheese, try feta cheese. It has a similar crumbly texture. For dairy-free options, use nutritional yeast or a vegan cheese. Both can give good flavor without dairy. Adjust to your taste and enjoy your corn! In this post, we explored how to make delicious Mexican street corn. We covered the key ingredients, simple grilling methods, and a tasty sauce. You learned tips for customizing your dish, along with variations for cheese and cooking methods. Finally, we provided storage and reheating tips to enjoy leftovers. This dish is fun and flavorful, making it perfect for any gathering. With these steps, you can impress family and friends with your cooking skills. Enjoy making and sharing this tasty treat!

Mexican Street Corn on the Cob

Savor the bold flavors of Mexican Street Corn on the Cob with this easy recipe! In just 30 minutes, you can grill fresh corn and slather it with a creamy, zesty sauce topped with Cotija cheese and cilantro. Perfect for summer barbecues or a fun side dish, this recipe will elevate your meals! Click through to discover how to make this delicious treat that everyone will love.
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Ingredients
  

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/2 cup crumbled Cotija cheese

1 tablespoon chili powder

1 teaspoon smoked paprika

2 tablespoons lime juice

1/4 cup fresh cilantro, chopped

Salt to taste

Lime wedges, for serving

Instructions
 

Preheat your grill to medium-high heat.

    Grill the corn on the cob for about 10-12 minutes, turning occasionally until the kernels are charred and slightly caramelized.

      While the corn is grilling, prepare the sauce: In a bowl, mix together the mayonnaise, lime juice, chili powder, smoked paprika, and salt to taste.

        Once the corn is grilled, remove it from the grill and let it cool for a minute.

          Brush the corn generously with the prepared sauce using a pastry brush or spoon.

            Roll the coated corn in Cotija cheese until fully covered.

              Sprinkle the grilled corn with chopped cilantro and additional chili powder if desired.

                Serve hot with lime wedges on the side for an extra burst of flavor.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4