Mexican Street Corn


Servings: 8 cobs of corn 8 cobs of corn 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup cilantro, finely chopped (reserve some for garnish) 1 garlic clove, finely minced 1/4 tsp garlic powder 1/4 tsp cayenne pepper 1/4 tsp cumin 2 Tbsp lime juice, (plus lime wedges to serve) 1/2 cup cotija cheese, (crumbled) 1/2 tsp chili powder, to garnish

Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil.


In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside.

Partially unwrap corn to cool for a few minutes before applying sauce.

Keep the foil under the corn to be used for serving the corn.

Using a basting brush, generously brush on the sauce and sprinkle generously with cotija cheese. Garnish with chili powder and cilantro. Serve with lime wedges.

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