Mexican Street Corn Recipe

Corn: The star of the dish, providing a sweet and juicy base.

Mayonnaise: Adds creaminess and helps the toppings adhere to the corn.

Sour cream: Contributes a tangy flavor and creamy texture.

Cotija cheese: A crumbly, salty cheese that enhances the flavor profile.

Lime juice: Provides a fresh, zesty contrast to the creamy toppings.

Chili powder: Adds a touch of heat and depth of flavor.

Cilantro: Offers a fresh, herbal note that complements the other ingredients.

Salt: Enhances all the flavors, bringing them together harmoniously.

To achieve the perfect char on your corn, make sure to preheat the grill to medium-high heat before placing the ears on it. Rotate the corn occasionally to ensure even cooking and a beautiful, smoky flavor. If you don't have a grill, you can also use a stovetop grill pan or broil the corn in the oven, keeping a close eye to avoid over-charring. The key is to get that nice, golden-brown color which enhances the overall taste of the Mexican street corn.

• corn - Substitute with frozen corn kernels: If fresh corn is unavailable, frozen corn kernels can be used. They are convenient and still provide a sweet and juicy flavor similar to fresh corn.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor similar to mayonnaise, with the added benefit of being lower in fat and calories.

• sour cream - Substitute with crema: Crema is a Mexican-style sour cream that is slightly thinner and adds an authentic touch to the dish. It provides a similar tangy flavor and creamy texture.

• cotija cheese - Substitute with feta cheese: Feta cheese has a crumbly texture and tangy flavor that closely resembles cotija cheese, making it a suitable alternative.

• lime juice - Substitute with lemon juice: Lemon juice can be used in place of lime juice, offering a similar acidic and citrusy flavor to brighten the dish.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, making it a good substitute for chili powder if a less spicy option is desired.

• cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro if you prefer a milder herb flavor or if cilantro is not available.

• salt - Substitute with sea salt: Sea salt can be used in place of regular table salt, offering a slightly different mineral flavor and texture.

• Allow the corn to cool completely after grilling. This ensures that the mayonnaise mixture doesn't become runny when stored.

• Wrap each ear of corn individually in aluminum foil or plastic wrap. This helps maintain the flavors and prevents the corn from drying out.

• Place the wrapped corn in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture loss and keeps the corn fresh.

• Store the corn in the refrigerator if you plan to enjoy it within 3-4 days. The cool temperature will keep the flavors intact and the corn crisp.

• For longer storage, consider freezing the corn. Place the wrapped ears in a freezer-safe bag, removing as much air as possible before sealing. This prevents freezer burn and preserves the corn's texture.

• When ready to enjoy, thaw frozen corn in the refrigerator overnight. This gradual thawing process helps maintain the corn's integrity.

• Reheat the corn in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, use a grill or stovetop for a quick charred finish.

• Before serving, consider adding a fresh sprinkle of cotija cheese and cilantro to revive the vibrant flavors. A squeeze of lime juice can also enhance the taste, bringing back that zesty kick.

• Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to keep it moist. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the corn's charred flavor while keeping it juicy.

• If you're short on time, use the microwave. Place the corn on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 1-2 minutes, checking to ensure it's heated evenly. The paper towel helps retain moisture, preventing the corn from drying out.

• For a quick stovetop method, heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the corn in the skillet and turn occasionally, heating for about 5 minutes. This method can add a bit of extra char and flavor.

• If you have a grill pan, preheat it over medium-high heat. Place the corn on the grill pan and turn occasionally for about 5 minutes. This method revives the original grilled taste and texture.

• For an air fryer, preheat to 350°F (175°C). Place the corn in the basket and heat for 3-5 minutes. This method is quick and keeps the corn crispy on the outside while warm inside.

• Grill: Used to cook the corn by providing direct heat, which helps to achieve a charred and smoky flavor.

• Mixing bowl: Used to combine the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and salt into a smooth mixture.

• Brush: Used to evenly coat the grilled corn with the mayonnaise mixture.

• Tongs: Handy for turning the corn on the grill to ensure even cooking and charring.

• Knife: Used for chopping the cilantro and cutting the lime for juice.

• Cutting board: Provides a stable surface for chopping cilantro and preparing other ingredients.

Pre-grill the corn: Grill corn in advance and store it in the fridge. When ready to serve, quickly reheat on the grill or in the oven.

Mix ahead: Prepare the mayonnaise mixture earlier in the day and keep it chilled. This allows flavors to meld and saves time during assembly.

Use pre-crumbled cheese: Buy pre-crumbled cotija cheese to skip the crumbling step, making the process faster and less messy.

Chop cilantro in bulk: Chop a large batch of cilantro and store it in an airtight container for easy access when needed.