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Mexican Street Corn on The Cob

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Brittanie Pyper
This easy Mexican street corn on the cob is the perfect side dish for any summer cookout.
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Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 6 ears of corn
  • ½ cup mayo
  • ¼ cup sour cream
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika + extra for dusting
  • 2 teaspoon chopped cilantro + extra for topping
  • ⅓ cup crumbled Queso Fresco cheese + extra for topping

Instructions
 

  • Cook corn on a closed grill for 20 minutes set on high, turning once.
  • While corn is cooking, mix up your sauce by whisking together all the ingredients.
  • When corn is done, peel it but don’t tear off husk.
  • Blacken your corn by setting on the grill and rolling for about 1 minute.
  • Make easy holders: Taking three husk petals, wrap them around the base of your corn twice, and tuck the excess under.
    Generously brush on sauce, then sprinkle with more cilantro, queso fresco, and paprika.
  • Serve hot and enjoy!

NUTRITION

Serving: 1 | Calories: 261kcal | Carbohydrates: 18g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 23mg | Sodium: 214mg | Fiber: 2g | Sugar: 4g

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Keyword corn recipe, grilled corn recipe, mexican corn on the cob
Course Easy Recipes
Cuisine Mexican
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