Spicy Mexican Street Corn: 4 Fiery Fixes
Spice up your corn with this fiery Mexican street corn recipe. Perfect for those who love a kick!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling or Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1-2 tablespoons chopped fresh cilantro
- 1-2 teaspoons chili powder, or to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1-2 jalapeños, finely diced (seeds removed for less heat)
- Juice of 1 lime
- Salt to taste
Instructions
- Preheat your grill or oven to medium-high heat.
- Grill or roast the corn until tender and slightly charred, about 10-15 minutes, turning occasionally.
- While the corn cooks, in a small bowl, mix together the mayonnaise, sour cream, chili powder, smoked paprika, cayenne pepper, and diced jalapeños.
- In a separate small bowl, combine the crumbled cotija cheese and chopped cilantro.
- Once the corn is cooked, let it cool slightly.
- Spread a generous layer of the spicy mayonnaise mixture onto each ear of corn.
- Roll the coated corn in the cotija cheese and cilantro mixture.
- Squeeze fresh lime juice over the top.
- Serve immediately and enjoy the heat!
Notes
- For an extra layer of heat, add a dash of your favorite hot sauce to the mayonnaise mixture.
- If you don’t have cotija cheese, feta cheese can be used as a substitute.
- Adjust the amount of chili powder and cayenne pepper to your personal spice preference.
Nutrition
- Serving Size: 1 ear
Find it online: https://tastytribune.com/spicy-mexican-street-corn-recipe/