Mexican Street Corn

You don’t need to hop on a plane to enjoy the flavours of Mexico – get my recipe for Mexican Street Corn on the Cob below.

Green, white and red

I’ve waxed lyrical before on this blog about how much I love sweetcorn. It’s one of those vegetables that just needs a pan of boiling water followed by a knob of butter to bring it to life. But, sometimes its nice to jazz things up a bit. And if the way to jazz things up is to mix some sour cream, mayo, chilli and lime then drizzle it over freshly griddled corn, top that with crumbled cheese, sliced spring onions and coriander, then I say lets get this party started! The dish looks as vibrant as it tastes – and we all know that we eat with our eyes! I love the contrast of the green, white and red against the bright yellow corn.

Like all good street food dishes you can make this dish in minutes. It only takes 5 minutes to grill a fresh ear of corn. Once you’ve peeled back the husk and got the griddle pan nice and hot, it takes just a few moments for the kernels to char taking them from sweet and fresh to smoky. While the kernels begin to pop and sizzle in reaction to the heat, all you need to do is mix together the ingredients for the sauce and slice up the spring onions. Doesn’t sound too hard does it?

The only tricky thing about this recipe is sourcing the perfect cheese to crumble over the top. If you were enjoying this on the streets of Mexico City it would probably be cojita. It’s a hard, crumbly cows milk cheese. It’s very salty, just like feta, which means that if you can’t get your hands on cojita then feta is probably the next best substitute. If you happen to be based in London then I can recommend you an even better substitute – High Cross from Wildes Cheese. It even melts with the heat of the corn straight off the griddle. Each mouthful is both sweet and salty, you even get a little spice from the chilli sauce and some zing from the lime.  Have I convinced you to make this yet?!

The recipe

5 from 4 votes

Print

Mexican Street Corn

You don't need to hop on a plane to enjoy the flavours of Mexico with my recipe for Mexican Street Corn

Course Side Dish

Cuisine Mexican

Keyword cheese, chilli, coriander, lime, mayonnaise, sour cream, spring onions, sweetcorn

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 people

Author Emma Walton

Ingredients

• 2 ears sweetcorn
• 3 tbsp sour cream
• 2 tbsp mayonnaise
• 1.5 tsp red chilli powder adjust to taste
• 1 lime juice only
• 2 spring onions finely sliced
• 1 handful coriander
• 150 grams cojita cheese or feta

Instructions

1. Peel off the leaves from the corn on the cob and remove any of the stringy threads in between the kernels.

2. Place a griddle pan on high and add the sweetcorn to that pan.

3. Cook the corn for 5-10 minutes, rotating the corn every minute or so until the sweetcorn has begun to char.

4. In the meantime, mix together the sour cream, mayonnaise, chilli powder and lime.

5. Once the corn is cooked, drizzle over the chilli sauce, crumble over the cheese and scatter with the sliced spring onions and coriander over the top.

6. Enjoy while still hot.