This is my absolute favorite time of year because we get the delicious fresh, sweet corn in season and even better it is so incredibly cheap! Ears of corn just dropped to $.20 each in my area and I could seriously eat corn each and every night through summer.
So if you are looking for a way to jazz up dinner I wanted to share my version of Mexican Grilled Corn.
You can buy this from street vendors all over Mexico and it is really some of the best tasting street food I have ever had. I have seen lots of variations on Mexican Street Corn but this is just my super simple way to throw it together in just a few minutes.
- Cortija cheese (or substitute queso fresco cheese)
- Mexican Crema or Mayonnaise (to lighten this up use sour cream or plain greek yogurt instead)
- Garlic Salt
- Chili Powder
- Fresh Lime Wedges
- 4 ears of sweet corn
- Grill your corn or boil it until tender. While the corn is still warm, slather on mayo. Roughly chop your queso fresco or cortija cheese and roll the corn in the cheese. Sprinkle with garlic salt and chili powder.
- Serve with lime wedges to squeeze just before eating. Don’t be stingy with the lime because it really adds a zip to this corn.
So you can seriously substitute whatever you have on hand in this recipe. The mayo sounds a little frightening but please just trust me here and give it a try.
The cortija or queso fresco can be found in the deli cheese area or some stores might have a Mexican foods section. I find the cortija to be slightly saltier so that one is a better choice if you want to use sour cream or greek yogurt.
If you can’t find these cheeses you can also use grated Parmesan. I used Mama Garlic which you can find at Target and all sorts of stores but you can also just use Garlic Salt or if you have fresh cilantro on hand chop that up.
If you prefer not to eat the corn on the cob, just grill it up and slice the strips of corn off the cob into a bowl. Mix all the ingredients in with your warm corn and it will still be delicious.
And one last tip is to make sure to get the fresh limes. It really adds a lot to the dish and I use 2 wedges for one ear of corn.