Mexican Street Corn Recipe – Best Summer BBQ Food & Drinks
Growing up in Chicago, we had plenty of good food to enjoy all year long. But, 1 of my most favorites came around during the Summer. Before Food Trucks were a ‘thing’, there was the food carts. The same guy parked on the same corner all summer long and sold only 1 thing. Mexican Street Corn. Have you had it? Then you know there’s just no grilled corn recipe that compares. If you haven’t, you simply must try this! Sweet but spicy, cheesy and so full of YUM… Grab some napkins though! You’re going to need them! Yes, there’s the big old debate over cilantro or not, but I’m sicking with my favorite Mexican Street Corn vendors recipe here. It never once let my taste buds down!
Mexican Street Corn Recipe
- 4 Ears of Corn (shucked, but cores left on)
- 1 Cup Sour Cream
- 1/2 Cup Mayo
- 1 Cup Grated Parmesan Cheese
- 1/4 Cup Cilantro (fresh, rough chopped)
- 1 Lime (cut, ready to squeeze)
- Chili Powder (to taste)
- Sale & Pepper (to taste)
Let’s start this awesome Mexican Street Corn by firing up the grill! While that baby is getting hot, go ahead and shuck the corn. Make sure to leave the core on so you have something to grab it with while eating! In a medium bowl, mix mayo, sour cream and chopped cilantro together. Now get that corn on your grill and let it get slightly charred. Turn a time or 2 so it’s cooked evenly. Remove from grill and while still hot, smother completely with mayo mixture. This will melt into your corn pretty quick. It’s supposed to. That’s what makes it so yummy! Squeeze the lime juice over the corn and then sprinkle Parmesan on top. Season with chili powder, salt & pepper to taste.
BAM! You just made Mexican Street Corn my friend! Party on!
Now, go outside and enjoy every minute of your Summer! 😉
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