Get ready to transform your ordinary corn into a mouthwatering sensation that'll transport you straight to the vibrant streets of Mexico! This Mexi Cali Street Corn isn't just a side dish – it's a culinary adventure that combines smoky, charred kernels with creamy, tangy toppings that will have your guests begging for the recipe. Perfect for summer barbecues, weeknight dinners, or anytime you want to add a burst of authentic Mexican street food magic to your plate.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon chili powder
- 1 lime, juiced
- Cilantro for garnish
Instructions
- Preheat your grill to medium-high heat, around 400-450°F. If using a gas or charcoal grill, ensure the grates are clean and lightly oiled to prevent sticking.
- Remove the husks from the corn ears and brush each ear lightly with olive oil. This will help prevent burning and create a nice char.
- Place the corn directly on the hot grill grates. Rotate the corn every 2-3 minutes to ensure even charring on all sides. Grill for approximately 10-12 minutes total, or until kernels are tender and have beautiful golden-brown char marks.
- While corn is grilling, prepare the topping mixture. In a small bowl, combine mayonnaise, lime juice, and chili powder. Whisk until smooth and well incorporated.
- Once corn is grilled, remove from heat and let cool for 1-2 minutes. Using a basting brush, generously coat each ear of corn with the prepared mayonnaise mixture.
- Sprinkle crumbled cotija cheese evenly over the corn, ensuring good coverage of the kernels.
- Garnish with fresh chopped cilantro leaves and an additional light dusting of chili powder if desired.
- Serve immediately while warm, with extra lime wedges on the side for additional squeezing.
Tips
- • Corn Selection: Choose fresh, plump ears with bright green husks and moist silk ends for the best flavor and texture.• Grilling Perfection: Rotate corn frequently to achieve an even, beautiful char without burning. Medium-high heat is key.• Cheese Tip: If cotija cheese is hard to find, you can substitute with feta cheese for a similar tangy, crumbly texture.• Make-Ahead Hack: Prepare the mayonnaise mixture and chop cilantro in advance to streamline your cooking process.• Serving Suggestion: Serve immediately after topping to enjoy the corn while it's warm and the cheese is slightly melty.• Spice Level: Adjust the chili powder to your preference – add more for extra kick or less for a milder flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 20mg
