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For the best Easy Mexican Street Corn, gather these key ingredients: - 4 ears of ripe fresh corn, husked - 1/2 cup creamy mayonnaise - 1/2 cup crumbly cotija cheese - 1 teaspoon vibrant chili powder - 1 teaspoon fragrant garlic powder - 1 tablespoon freshly squeezed lime juice - 1/4 teaspoon smoky paprika - Fresh cilantro, finely chopped (for garnishing) - Lime wedges (for serving) These ingredients work together to create a rich and tasty dish. The corn gives you sweetness, while the mayonnaise adds creaminess. Cotija cheese brings a salty bite, and the spices give depth. Want to make your corn even more special? Here are some optional add-ins: - A pinch of cayenne pepper for heat - Chopped green onions for a fresh crunch - A drizzle of hot sauce for added spice - Grated Parmesan cheese for a different cheese flavor Feel free to mix and match these add-ins. Each one can take your corn to the next level. No cotija cheese? No problem! Here are some good substitutes: - Feta cheese offers a similar salty flavor. - Queso fresco is another great choice. - Vegan mayo can replace regular mayonnaise for a dairy-free option. Adjust the recipe to fit what you have at home. Cooking should be fun and flexible. If you want the full recipe to try this dish, check out the detailed steps. Start with fresh corn. You need four ears, husked and cleaned. Husked corn means you remove the green leaves and silk. This way, the corn can grill evenly. Rinse the corn under cool water to remove any dirt. Dry it with a clean towel. While the corn is drying, mix the sauce. In a bowl, combine half a cup of mayonnaise with one tablespoon of lime juice. Add one teaspoon of chili powder and one teaspoon of garlic powder. For a smoky taste, include a quarter teaspoon of paprika. Stir well until it is smooth. This sauce will add a zesty kick to your corn. Now, preheat your grill to medium-high. Place the corn directly on the grates. Grill for about 10 to 15 minutes. Turn the corn often. You want nice grill marks and tender corn. When it’s done, take the corn off the grill and let it cool for a minute. Once the corn is cool enough to touch, it’s time to assemble. Use a brush or the back of a spoon to spread the creamy sauce all over the corn. Don’t be shy! Next, sprinkle half a cup of crumbled cotija cheese on top. Finally, add fresh cilantro for garnish. Serve with lime wedges on the side. This adds a fresh burst of flavor. Enjoy this tasty dish with your friends and family. For the full recipe, check the details above! To get great corn, start with fresh ears. Look for bright green husks. Hot grills make the best marks. Aim for medium-high heat. Grill the corn for 10-15 minutes. Turn it often to cook evenly. You want a nice char but avoid burning. That sweet, smoky taste makes all the difference. You can make this dish just how you like it. Want it spicy? Add more chili powder or a dash of cayenne. For a milder taste, cut back on the spice. You can also mix in some paprika for flavor without too much heat. Taste your sauce as you go. Adjust the spice until you are happy. Serve your Mexican street corn hot off the grill. It pairs well with grilled meats or fish. You can also serve it as a tasty side for tacos. For a fun twist, try it with nachos or quesadillas. Don’t forget the lime wedges! They add a fresh kick. For more flavor, sprinkle extra cotija cheese on top. This dish is perfect for summer barbecues or casual get-togethers. Check out the Full Recipe for more tips on serving. {{image_4}} You can switch up the cheese for a new taste. Try feta cheese for a salty kick. Parmesan cheese works too, adding a nutty flavor. If you want more creaminess, use cream cheese. Each choice gives you a unique twist on this dish! You can enjoy this dish without dairy. Use vegan mayo as a base. Instead of cheese, try nutritional yeast for a cheesy flavor. Add a sprinkle of lime juice for that zesty kick. This way, you can savor the taste while sticking to a vegan diet. Want more heat? Add diced jalapeños to the creamy sauce. You can also sprinkle cayenne pepper for a fiery touch. For a smoky flavor, use chipotle powder instead of chili powder. Each addition raises the excitement of this tasty corn dish! For the full recipe, check out the details above. To store your leftover Mexican street corn, wait for it to cool. Then, wrap each ear in plastic wrap or place it in an airtight container. This helps keep the corn fresh. You can store it in the fridge for up to three days. Make sure to check for any signs of spoilage before using it. When you're ready to enjoy your leftovers, reheating is key. The best way to reheat corn is on the grill or in a skillet. This keeps the corn juicy and enhances the flavors. Heat it for about five minutes, turning occasionally to avoid burning. If you want, add a little extra mayo and cheese to boost the taste. Leftover Mexican street corn can add a fun twist to other meals. You can slice the corn off the cob and mix it into salads for a crunchy bite. It also works well in tacos or burritos, adding a zesty touch. You can even stir it into soups for added flavor. The possibilities are endless, and it's a great way to use what you have! For the full recipe, check out the Easy Mexican Street Corn Delight. The best time to grill corn is during summer. Fresh corn is at its peak then. Look for corn with bright green husks and plump kernels. Grilling during warm days brings out the sweet flavor. Yes, you can make parts of this recipe ahead of time. You can grill the corn a few hours before serving. Just keep it warm in foil. Mix the sauce in advance too. Store it in the fridge until you are ready to use it. This way, it stays fresh and tasty. You can use frozen corn but the texture will be different. Frozen corn may not get the same char as fresh corn. If you use frozen corn, thaw and drain it first. Then, grill it in a pan or on a grill to get some color. If you can't find cotija cheese, try feta cheese. Feta has a similar crumbly texture. You can also use queso fresco or even Parmesan cheese. Each option will give a nice flavor to your dish. Easy Mexican street corn is simple to make with the right ingredients and steps. We covered key components, optional add-ins, and substitutions to suit your taste. I shared tips for grilling and customizing flavors, plus fun variations for all diets. Remember to store leftovers properly and use them in new dishes. Mexican street corn is a fun way to enjoy summer flavors anytime. Now, it’s time to get cooking and savor this tasty treat!

Easy Mexican Street Corn

Discover the vibrant flavors of Zesty Mexican Street Corn Delight! This easy recipe features grilled corn slathered in a creamy sauce made with mayo, lime juice, and spices, topped with crumbled cotija cheese and fresh cilantro. Perfect for any gathering, this dish brings a delightful taste of Mexico right to your backyard. Click through now to explore this recipe and impress your friends at your next cookout!
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Ingredients
  

4 ears of ripe fresh corn, husked

1/2 cup creamy mayonnaise

1/2 cup crumbly cotija cheese

1 teaspoon vibrant chili powder

1 teaspoon fragrant garlic powder

1 tablespoon freshly squeezed lime juice

1/4 teaspoon smoky paprika

Fresh cilantro, finely chopped (for garnishing)

Lime wedges (for serving)

Instructions
 

Start by preheating your grill to a medium-high temperature, ensuring it is hot enough to achieve those beautiful grill marks.

    Once hot, place the husked corn directly onto the grill grates, turning the ears occasionally to achieve an even char. Grill the corn for about 10-15 minutes or until tender and slightly charred to your liking.

      While the corn is grilling, prepare the flavorful sauce. In a medium-sized mixing bowl, combine the mayonnaise, lime juice, chili powder, garlic powder, and smoked paprika. Stir well until all ingredients are thoroughly blended into a silky, zesty mixture.

        After grilling, carefully remove the corn from the grill and allow it to cool slightly for easier handling.

          Using a basting brush or the back of a spoon, generously slather the creamy mayonnaise mixture all over each ear of corn, coating them to your preference.

            Evenly sprinkle the crumbled cotija cheese on top of the coated corn, allowing it to cling to the creamy surface.

              Finish your creation by garnishing with a handful of freshly chopped cilantro, adding a vibrant touch of color and flavor.

                Serve the delicious corn hot with lime wedges on the side, inviting your guests to squeeze fresh lime juice over the top for an extra zing of flavor.

                  - Prep Time: 10 min | Total Time: 25 min | Servings: 4