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This recipe originated first in Mexico. Depending on what region you are eating and consuming this recipe, the recipe will vary slightly, mainly in the type of spices used in the creamy and cheesy sauce you put on top. This is a recipe that, once you will make it, you can never get enough of it.

This dish has become very popular in USA and Canada, but as I said, the recipe varies with different flavours. Some people add some crispy bacon in the sauce, and others diced chilli peppers for extra spiciness.

Try out this recipe and let us know whether you like it or love it 😀 

Why you’ll love the recipe:

You will love this recipe because it’s easy to assemble, and the combination of ingredients is perfect. The perfect grilled corn with creamy and cheesy sauce. Yum!

How to serve it:

Serve warm with a layer of the sauce on top. 

Ingredients:

  • Corn
  • Sour cream
  • Mayonnaise
  • Cotija cheese
  • Garlic
  • Sea salt
  • Lime juice and zest
  • Cilantro
  • Chipotle chilli powder

How to make Mexican street corn

First, preheat your grill pan and cook the ears of corn until grilled and chard on each side. It will take around 12-15 minutes, turning them around every few minutes. 

Mix the sour cream, mayo, cotija cheese, garlic, lime zest, juice, and cilantro in a small bowl. 

Sprinkle with some chipotle chilli powder and top with extra cheese. Spread the cheesy mixture on top of the grilled corn and serve to enjoy. 

If you love summer flavours, you will enjoy this grilled corn’s ears with creamy cheese sauce.

Mexican street corn

You will love this recipe because it’s easy to assemble, and the combination of ingredients is perfect. The perfect grilled corn with creamy and cheesy sauce. Yum!

  • 4 ears of corn husks removed
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ cup of cotija cheese crumbled
  • 2 cloves crushed garlic
  • ¼ tsp sea salt
  • 1 lime juice and zest
  • ¼ cup cilantro finely chopped
  • ½ tsp chipotle chilli powder
  • First, preheat your grill pan and cook the ears of corn until grilled and chard on each side. It will take around 12-15 minutes, turning them around every few minutes.

  • Mix the sour cream, mayo, cotija cheese, garlic, lime zest, juice, and cilantro in a small bowl.

  • Sprinkle with some chipotle chilli powder and top with extra cheese. Spread the cheesy mixture on top of the grilled corn and serve to enjoy.

Can you make it ahead?

This is a recipe which is best served when freshly cooked. 

Storage instructions:

Store in an airtight container in the fridge for up to 1 day. 

Variations and substitutes:

Add Dijon mustard, crumbled cooked bacon or diced spring onion to the dressing. 

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