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–+ servings
Mexican Street Corn

Mexican Street Corn

Easy Mexican Street Corn features sweet corn topped with cotija cheese and spices, making it the best corn you've ever had.
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Prep Time 6 minutes
Cook Time 6 minutes
Total Time 12 minutes
Course Appetizer
Cuisine Mexican
Servings 6 ears
Calories 247 kcal

Equipment

  • oven
  • grill
  • Mixing Bowl
  • Basting Brush

Ingredients
  

  • 6 ears Fresh Sweet Corn
  • 6 tablespoons Mayonnaise
  • 0.5 teaspoon Garlic Powder
  • 1 cup Cotija Cheese Crumbled
  • 0.33 cup Fresh Cilantro Roughly Chopped
  • 1 teaspoon Chipotle Chili Powder
  • 2 limes Limes Quartered

Instructions
 

  • Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
  • You can also grill over medium heat for 3-5 minutes per side.
  • While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
  • When corn is done brush with garlic mayo. Roll in cotija cheese.
  • Sprinkle with cilantro and chili powder.
  • Squeeze with fresh lime juice if desired.

Notes

For best flavor, use fresh corn. If unavailable, frozen can be substituted. Fresh lime juice is recommended for more flavor. Avoid Miracle Whip for this recipe.

Nutrition

Serving: 1earCalories: 247kcalCarbohydrates: 20gProtein: 6gFat: 17gSaturated Fat: 5gCholesterol: 28mgSodium: 387mgPotassium: 287mgFiber: 2gSugar: 7gVitamin A: 420IUVitamin C: 12.6mgCalcium: 132mgIron: 0.8mg
Keyword Corn on the Cob, Easy Corn Recipe, gluten-free, Mexican Street Corn, Summer Side Dish, vegetarian
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