Mexican Street Corn

Close up of Mexican street corn just before removing from its foil wrap.
This recipe is provided by Dipper's Backyard BBQ Wars

This Mexican street corn is sweet, savory, and spicy. Not only is it delicious, but it is super fun to eat. It gets its name from being a popular food sold in Mexico in the street markets.

The corn is grilled over the coals to get a char then wrapped in foil with a homemade cheese spread before serving. The husks are left on the corn and dipped in water, so the corn steams to cook. It can be charred slightly before the sauce is applied.

It is a great balance between spicy, sweet, and cheesy. It is perfect to eat as a snack or serve as a side at your next backyard barbecue. If you prefer things less spicy, omit the jalapeño peppers. 

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A single cob of Mexican street corn sits on a dinner plate garnished with fresh chives.
To add a little color when serving, sprinkle the corn with finely chopped chives.
Mexican street corn just after unwrapping the foil, showing the melted cheese slather.
The cheese slather melts into the corn when heated to distribute the flavors into every bite.
Close up of Mexican street corn just before removing from its foil wrap.
The amount of jalapeño in the cheese slather can be adjusted to your personal preference.

Mexican Street Corn Recipe

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This recipe is provided by Dipper’s Backyard BBQ Wars.
Close up of Mexican street corn just before removing from its foil wrap.
The corn is grilled over the coals to get a char then wrapped in foil with a homemade cheese spread before serving.
Preparation 5 minutes
Cook 15 minutes
Ready in 20 minutes
Servings 4 Servings
CourseSide Dish
InfluenceMexico
DifficultyBeginner
MethodGrill
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Ingredients

Grilled Corn

  • 4 ears corn husk on

Corn Smear

  • 1/2 cup sour cream
  • 1/2 cup cream cheese
  • 1 tablespoon white sugar
  • ½ teaspoon cayenne pepper (optional)
  • salt and pepper to taste
  • 1 teaspoon finely diced jalapeño peppers
  • 1/2 cup finely grated Parmesan cheese

Equipment

  • grill
  • foil

Directions

Grilled Corn

  • Prepare the grill with a direct hot zone and cool zone.
  • Soak or dip the corn with its husk still on in water then place directly over the heat. The water helps create steam to cook the corn while the husk absorbs the direct heat charring but protecting the corn inside. Cook for 10 minutes.

Corn Smear

  • Mix together the sour cream, cream cheese, sugar, cayenne, salt, and pepper until really smooth. Stir through the jalapeño peppers and Parmesan cheese. Let sit to combine the flavors.
  • Layout a sheet of foil then remove the husk from the top half of the corn to expose the yellow kernels. Cover with a quarter of the corn smear. Wrap the corn tightly in the foil. Repeat until all four cobs of corn are wrapped.
  • Return the wrapped corn to the cool side of the grill and leave for 5 minutes or until the smear has melted into the corn.

Nutritional Information

Sodium: 317mgCalcium: 168mgVitamin C: 2mgVitamin A: 788IUSugar: 5gFiber: 1gPotassium: 107mgCholesterol: 56mgCalories: 223kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 11gFat: 19gProtein: 6gCarbohydrates: 8gIron: 1mg

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Booma

About Boomas Bromage

After diving headfirst into a barbecue with the purchase of a custom offset smoker many years ago, Booma has slowly worked around many different forms of pits, taking the time to learn fire control first and then all the ins and outs of each style and form.

Learn more about Boomas Bromage
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