Hi, I’m Cindy and I’m addicted to corn, all kinds of corn. Baked, boiled, grilled or popped if its corn I’ll eat it. I have tried lots and lots of corn toppings, add-ins and salads. Two of my favorites are my Kickin’ Corn and just regular old corn on the cob with butter and salt. Today though we share another variation of Grilled Mexican Corn, my version of Elote or Mexican Street Corn.
Versions of this Mexican Corn is available from street vendors in Mexico. Often times the ends of the cob are cut off and a skewer is pushed through the cob to make this treat easier to eat while walking about. My friend calls this “Nacho Libre” corn because she says they eat this type of corn in the movie. Whatever you call it, I call it delicious!
- 4 ears of sweet corn, shucked with silks removed
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 cup Cotija Cheese (or Feta if you can't find Cotija)
- 1½ tsp Chili Powder
- Grill the corn until slightly charred, about 10 minutes turning regularly.
- In a bowl mix together the sour cream, mayonnaise and chili powder.
- Slather the mayonnaise mixture onto the warm corn.
- Pour the cheese onto a plate.
- Roll the corn in the cheese.
Some people like to drizzle their corn with fresh lime juice, I’m not a fan. Do you think you and your family will like this version of Mexican Street Corn? I can’t wait to make it again! This summer it has become my go-to side whenver hubby is grilling steaks.
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