Mexican Street Corn is a dish that originated in Mexico. It is made with corn, mayonnaise, cheese, chili powder, and lime juice. The dish’s taste varies from region to region depending on the spices used.
Mexican street corn is a popular dish in Mexico, but it has also become popular in the United States and Canada. The dish has been adapted to suit different tastes by adding other ingredients like bacon or jalapeños. It can be eaten as an appetizer or as part of a meal with other dishes such as tacos or burritos.
Mexican Street Corn originated in Mexico and is made with corn, mayonnaise, cheese, chili powder, and lime juice. The taste of the dish varies depending on what spices are used because they’re added to make it unique to your taste buds.
Can I add my corn to a smoker?
This recipe recommends cooking your corn on the grill, but if you want a seasonal char added with smokey flavors to your Mexican Style Street Corn; then you can most certainly fire up the smoker and roast your delicious corn. This will add another dimension of flavor that is more authentic to the original recipe. Mexican Street Corn is usually roasted over open flames right on the streets for the freshest flavors ever.
Where does Mexican Street Corn originate?
If you are wondering where this dish originated from, it was first introduced to the country by Mexicans living in California during the Great Depression. They would sell it as an inexpensive snack to people at work sites and other places where laborers gathered.
The flavors vary depending on how it is prepared but typically includes mayonnaise, cheese, chili powder, and other spices. For this reason, we want to definitely do this recipe right which is why we did not stray too far from the original ingredients used to create such a delicious snack you can enjoy on the go.
Easy Mexican Street Corn
- 4 ears of corn husks removed
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ cup of cotija cheese crumbled
- 2 cloves garlic crushed
- ¼ tsp sea salt
- 1 lime juice and zest
- ¼ cup cilantro finely chopped
- ½ tsp chipotle chili powder
- Preheat grill to 400˚F. Place ears of corn until grill for about 12 minutes, turning around every few minutes to ensure even grilling on each side.
- In a small bowl, mix together sour cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
- Spread mixture evenly over each ear of corn, then sprinkle with chipotle chilli powder. Top with extra cotija cheese and chopped cilantro and serve.