Mexican Street Corn is the perfect addition to spice up your summer BBQ? This mouthwatering Mexican street corn recipe is the perfect combination of sweet, savory, and spicy flavors that will have your taste buds doing the salsa. Plus, it’s so easy to make that even the most kitchen-challenged individuals can whip it up in no time.
The Mexican Street Corn goes perfect with Quinoa Taco’s or Cauliflower Chickpea Tacos. Don’t miss out on my flavorful Mexican Corn Soup—it’s a hearty and delicious option that you’ll absolutely enjoy!
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Key Takeaways:
- Flavor Explosion: Mexican Street Corn combines sweet, savory, and spicy flavors for a mouthwatering treat that’s easy to prepare.
- Flexible Cooking Options: Make it on the grill for authentic char or indoors on a stove burner with a grill pan when the weather doesn’t cooperate.
- Brain-Boosting Benefits: Corn is rich in thiamine, antioxidants, and fiber, promoting cognitive health and a strong gut-brain connection.
- Eco-Friendly Practices: Compost corn husks and use them as fertilizer for your garden, supporting sustainable practices.
- Perfect Pairings: This dish complements Quinoa Tacos, Cauliflower Chickpea Tacos, or the hearty Mexican Corn Soup.
- Corn Selection Tips: Choose plump, firm ears with vibrant kernels and tightly wrapped green husks for the freshest flavor.
Neuro Nutrition Nugget for Mexican Street Corn
Corn: the unsung hero of brain health. Who would have thought that this humble grain could have such a positive impact on our neurology? Well, it turns out that the neuroscience of why corn is good for your brain is quite fascinating. Let’s delve into the kernels of knowledge and uncover the secrets behind this golden crop.
First and foremost, corn is packed with essential nutrients that are vital for optimal brain function. It contains thiamine, also known as vitamin B1, which plays a crucial role in maintaining cognitive abilities. So, the next time you munch on some corn chips, remember that you’re not just satisfying your taste buds, you’re actually giving your brain a boost!
But that’s not all – corn is also rich in antioxidants. These mighty compounds help to protect your brain cells from damage caused by free radicals. In other words, they act as little superheroes, fighting off the villains that could potentially harm your brain. So, if you want to keep your mind sharp and superhero-ready, make sure to incorporate corn into your diet.
Furthermore, corn is a great source of fiber, which not only aids in digestion but also promotes a healthy gut microbiome. And as we know, a healthy gut equals a healthy brain. The intricate connection between our gut and our brain is known as the gut-brain axis, and maintaining a balanced microbiome is essential for optimal cognitive function. So, go ahead and enjoy that bowl of creamy corn soup – your brain will thank you for it!
SIS Tip - Simple is Smart Tip for Mexican Street Corn
I have three SIS tips for this recipe today:
- If the weather is nasty outside and you don’t want to grill in the rain or cold this recipe is so easy to make on your stove burner with a grill pan.
- Compost the corn husks instead of throwing them away. Next spring use the composted husks as fertilizer for your garden.
- When you bring a bunch of herbs home from the market cut the bottom 1/2 inch off of the stems and put them in a half pint mason jar filled 2/3 full of water. Add a tsp of sugar to the water to help your fresh herbs last longer. I’ve had fresh herbs last over a week using this method.
How to Choose a Fresh Ear of Corn on The Cob.
When selecting an ear of corn, you want to look for one that is plump and full. Avoid any ears that feel lightweight or have visible gaps between the kernels. A well-developed ear of corn indicates that it has had plenty of time to grow and mature, resulting in a sweeter and tastier final product.
Next, take a closer look at the husk. A fresh ear of corn will have bright green husks that are tightly wrapped around the cob. Avoid any ears with dry or brown husks, as this could be a sign of old or overripe corn.
Additionally, feel the husk for any soft spots or moldy patches, as these can indicate spoilage. Now let’s move on to the kernels themselves. Gently peel back a small section of the husk to reveal the kernels underneath. You’ll want to look for plump, evenly spaced kernels that are tightly packed together. Avoid any ears with shriveled or discolored kernels, as they may be past their prime.
The kernels should also be a vibrant shade of yellow or white, depending on the variety of corn you’re purchasing. Another important factor to consider is the feel of the kernels. Run your fingers along the length of the cob and make sure that the kernels feel firm and juicy. If they feel mushy or dry, it’s a sign that the corn is not as fresh as it should be. The juicier the kernels, the sweeter and more flavorful the corn will be when you take that first bite. Lastly, don’t forget to give the corn a sniff. A fresh ear of corn should have a slightly sweet and earthy aroma. If it smells musty or off-putting, it’s best to move on and find another ear.
Ingredients for Mexican Street Corn
- Fresh Corn: see above
- Sour Cream: Use either full fat or reduced fat sour cream
- Mayonnaise: Use your favorite brand of mayonnaise
- Cotija Cheese: This is a hard Mexican cheese that is usually grated fine similar to Parmesan cheese.
- Chili Powder: Chili powder purchased in the store includes a combination of Ancho, Cascabel, and New Mexico Chile’s. In addition cumin, oregano, and paprika are added to the chilies.
- Lime Zest and lime juice: Use a fresh lime for the juice.
- Fresh Cilantro: Use the leaves and tender parts of the stems
- Butter: I use salted butter.
Step by Step Instructions for Mexican Street Corn.
Shuck the ears of corn.
Make the Coating for the Corn.
- Mix together the mayonnaise, sour cream, butter, and cheese.
- Add the chili powder, lime zest, and lime juice.
- Stir in the chopped cilantro. Save a tsp. of chopped cilantro to use for garnish.
- Set aside in the refrigerator to chill while you grill the corn.
Grill the Corn
- Heat either your BBQ grill or a Grill Pan until it’s hot.
- Lightly brush vegetable oil on the grates or grill pan. Don’t use olive oil as it has a low smoke point, and burnt olive oil contains toxins.
- Lightly coat the corn ears with vegetable oil.
- Grill the corn for about 8 to 10 minutes until charred and the kernels are cooked.
- Let the corn cool to lukewarm, and then coat the ears of corn with the coating you made earlier and put it in the fridge.
- Garnish with more cheese, fresh chopped cilantro, and lime slices.
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FAQ:
Q: Can I make Mexican Street Corn without a grill?
A: Yes! Use a grill pan on your stovetop for a quick and easy alternative that delivers the same delicious charred flavor.
Q: What can I substitute for Cotija cheese?
A: Parmesan or feta cheese works well as substitutes for Cotija if it’s not available in your area.
Q: How do I keep fresh herbs longer for this recipe?
A: Trim the stems, place them in a jar with water, and add a teaspoon of sugar. Store them in the fridge for up to a week.
Q: Is there a vegetarian or vegan option for this recipe?
A: Swap the sour cream and mayonnaise for plant-based versions and use vegan cheese to make it vegan-friendly.
Q: How do I know if the corn is fresh?
A: Look for plump, tightly packed kernels, vibrant green husks, and a sweet, earthy aroma. Avoid dry or discolored ears.
Q: Can I prepare this ahead of time?
A: Yes, grill the corn and prepare the coating in advance. Store them separately and assemble just before serving for the freshest taste.
Mexican Street Corn
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
- 4 ears Fresh corn on the cob
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 2 tbsp softened butter
- 2 tbsp Cotija cheese finely ground
- ½ tsp lime zest
- 1 tbsp lime juice
- 1 tsp Chilli pepper powder
- 2 tsp finely chopped cilantro
- extra lime and cheese for garnish
Instructions
- Shuck the ears of corn.
Make the Coating for the Corn
- Mix together the mayonnaise, sour cream, butter, and cheese.
- Add the chili powder, lime zest, and lime juice.
- Stir in the chopped cilantro. Save a tsp. to use for garnish.
- Set aside in the refrigerator to chill while you grill the corn.
Grill the Corn
- Heat either your BBQ grill or a Grill Pan until it's hot.
- Lightly brush vegetable oil on the grates or grill pan. Don't use olive oil as it has a low smoke point, and burnt olive oil contains toxins.
- Lightly coat the corn ears with vegetable oil.
- Grill the corn for about 8 to 10 minutes until charred and the kernels are cooked.
- Let the corn cool to lukewarm, and then coat the ears of corn with the coating you made earlier and put it in the fridge.
- Garnish with more cheese, fresh chopped cilantro, and lime slices.
