Grilled Street Corn On The Cob Aka Mexican Street Corn Recipe

Corn on the cob: Fresh ears of corn, husked and ready for grilling.

Mayonnaise: Adds a creamy texture and tangy flavor to the sauce.

Sour cream: Blends with mayonnaise to create a rich, creamy coating.

Cotija cheese: A crumbly Mexican cheese that provides a salty, tangy taste.

Chili powder: Adds a hint of spice and smokiness to the corn.

Cilantro: Freshly chopped, it adds a burst of herbal freshness.

Lime: Cut into wedges, it provides a zesty finish when squeezed over the corn.

To achieve the perfect char on your corn, make sure to rotate the ears frequently while grilling. This ensures even cooking and prevents burning. For an extra layer of flavor, you can lightly brush the corn with olive oil before placing it on the grill. This helps the corn kernels caramelize beautifully, adding a subtle sweetness to complement the savory toppings.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be grilled in a skillet to mimic the charred flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat.

• sour cream - Substitute with crema: Crema is a Mexican dairy product similar to sour cream but slightly thinner and richer, making it a more authentic substitute.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija.

• chili powder - Substitute with paprika: Paprika can provide a mild heat and smoky flavor, though it is less spicy than chili powder.

• cilantro - Substitute with parsley: Parsley can be used if you prefer a milder herb or if cilantro is not available.

• lime - Substitute with lemon: Lemon can provide a similar acidic and citrusy flavor, though it is slightly less sweet than lime.

• Allow the corn to cool completely before storing. This helps prevent condensation, which can make the corn soggy.

• Wrap each ear of corn tightly in aluminum foil or plastic wrap. This ensures that the corn retains its moisture and flavor.

• Place the wrapped corn in an airtight container or a zip-top freezer bag. This provides an extra layer of protection against freezer burn.

• Label the container or bag with the date. This helps you keep track of how long the corn has been stored.

• Store the corn in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer, where it can last up to 2 months.

• When ready to enjoy, reheat the corn by unwrapping it and placing it in a microwave for 1-2 minutes, or until heated through. Alternatively, you can reheat it on the grill or in the oven at 350°F (175°C) for about 10 minutes.

• If the corn has been frozen, allow it to thaw in the refrigerator overnight before reheating. This ensures even heating and maintains the corn's texture.

• For an extra burst of flavor, brush the reheated corn with a fresh layer of the mayonnaise and sour cream mixture, and sprinkle with additional cotija cheese, chili powder, and cilantro before serving.

• Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place the wrapped corn directly on the oven rack and heat for about 10-15 minutes, or until warmed through.

• For a quick reheat, use the microwave. Place the corn on the cob on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a bit of a charred flavor, reheat the corn on a grill. Preheat the grill to medium heat, then place the corn directly on the grates. Turn occasionally and heat for about 5-7 minutes until warmed through and slightly charred.

• For a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the corn in the skillet and turn occasionally, cooking for about 5-7 minutes until heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the corn in the basket and cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the corn on the cob, giving it a charred and smoky flavor.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Small bowl: Used to mix the mayonnaise and sour cream together.

• Basting brush: Handy for brushing the mayonnaise mixture onto the grilled corn.

• Knife: Needed to cut the lime into wedges.

• Cutting board: Provides a surface to cut the lime and chop the cilantro.

• Measuring cups: Used to measure out the mayonnaise, sour cream, and cotija cheese.

• Measuring spoons: Used to measure the chili powder and other small quantities of ingredients.

• Serving platter: Ideal for presenting the finished grilled street corn with lime wedges.

Preheat the grill: Start preheating the grill while you prepare the other ingredients to save time.

Mix in advance: Combine the mayonnaise and sour cream mixture ahead of time and store it in the fridge.

Prep toppings: Crumble the cotija cheese and chop the cilantro before you start grilling.

Use a timer: Set a timer for the corn to ensure it doesn't overcook while you multitask.

Serve efficiently: Arrange the lime wedges on the serving platter before the corn is done grilling.