Go Back
–+ servings
Mexican Street Corn covered in a sour cream sauce and crumbled cheese
Print Pin
5 from 2 votes

Mexican Street Corn

You won't be able to resist this tasty treat - sweet corn on or off the cob topped with a tangy, creamy sauce, finished with crumbled cheese.
Course Dinner, Side
Cuisine Mexican
Keyword Mexican Street Corn, Mexican style Corn, Street Corn
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 155
Author Erren Hart

Ingredients

  • 6 ears Grilled Corn On The Cob or Boiled Corn On The Cob
  • ¾ cup Mexican Crema or Sour Cream
  • ¼ cup mayonnaise
  • ¼ cup cilantro finely chopped
  • 2 cloves garlic minced
  • ⅛ teaspoon ground chipotle chili powder or cyan pepper (optional)
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon cumin
  • 1 lime juiced and zested
  • salt and pepper to taste
  • ½ cup Cotija cheese crumbled plus more to top
US Customary - Metric

Instructions

  • Mix the crema, mayonnaise, garlic, cilantro, spices, salt, pepper, and cotija cheese. Taste for seasoning and add more salt as needed, and set aside.

On the Cob

  • Top each corn cob with the crema mixture, and sprinkle a bit of extra cotija cheese and cilantro.

Off the Cob

  • Add the cooked, hot corn to a bowl (see the post for instructions on removing the corn from the cob).
  • Mix in the crema mixture, and sprinkle a bit of extra cotija cheese and cilantro.

Nutrition

Calories: 155 | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 327mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 0.3mg