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.
To add a little color when serving, sprinkle the corn with finely chopped chives.
The cheese slather melts into the corn when heated to distribute the flavors into every bite.
The amount of jalapeño in the cheese slather can be adjusted to your personal preference.
Mexican Street Corn Recipe
This recipe is provided by Dipper’s Backyard BBQ Wars.
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
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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