Mexican Street Corn is a Summer Favourite! It is fancy looking and super easy to make! This recipe takes the buttered corn recipe to the next level with only a few simple steps! The great thing about this recipe also is that you can prepare it before hand! It is super quick to finish giving you more time with your guests! The flavours of grilled corn, and then a lime chili twist, and the mayo turns into this beautiful buttery coating. Oh dear is it good! You can even go further by topping the corn with crumbled cotija cheese and fresh cilantro and don’t forget to give it one last squeeze of lime at the end! It is packed with flavour and very filling! It is a meal all by itself!
I love making this in the summer as a side dish for guests! It always gets a WOW. I like to prepare everything early in the day and have it all ready to go! I hope you enjoy this recipe!
Mexican Style Street Corn
- Corn on the cob, husks removed
- Salt & Pepper
Chilli, Lime Spread
- 1/2 cup Mayonnaise, Hellmans
- 1-2 tbsp. Chilli Powder
- 1-2 Limes, juice
- Remove the husks on the corn. Blanch in boiling water for roughly 4-5 minutes. Butter each cob of corn really good and add salt and pepper. Remove and cool on a baking sheet. At this point, you can cover with wrap until ready to grill.Make the spread by combining all ingredients. You may want to add a little salt and pepper to taste. Cover and refrigerate until ready to grill.Grill the corn until it is charred a bit on all sides. Keep turning until so it cooks evenly. Brush the corn all over with the Chilli Lime Mayonnaise spread. Remove from the grill. Add the cheese, cilantro and a finishing squeeze of lime juice. Enjoy!*If you do not have cotija cheese, you can also substitute it with Parmesan, or grated feta cheese.