Description
Mexican Street Corn Recipe – an easy and delicious side dish that can be made on the grill or in the oven! A summer favorite!
Ingredients
Scale
- 1/2 cup mayo
- 1/2 cup feta cheese, crumbled (+ extra for topping)
- 1–2 tablespoon lime juice, more if needed
- 2 tablespoons fresh cilantro, chopped (+ more for topping)
- 1 tablespoon garlic, minced
- 1–2 teaspoons chili powder
- 1/4 teaspoon kosher salt
- 1/4 cup red onion, chopped
- 6 pieces sweet corn, husked and silk removed
- (optional) grated cotija cheese for topping
Instructions
- Combine mayo, feta cheese, lime juice, cilantro, garlic, chili powder and kosher salt. Stir to combine and set aside.
- Ensure grill grates are clean and heat grill to 450 degrees F.
- Place clean, shucked ears of sweet corn on plate or baking sheet.
- Very lightly drizzle with olive oil.
- Use your hands to massage oil into each ear of corn.
- Sprinkle lightly with salt.
- Grill on direct heat for a total of 10-15 minutes, turning once or twice with grill tongs.
- Remove when corn is slightly charred.
- As soon as the corn comes off the grill, use a silicone basting brush (or something similar) to brush on the mayo mixture. Covering all sides of each piece of corn.
- Sprinkle corn with extra feta cheese, cilantro, red onion and cotija cheese (if using).
- Feel free to cut corn into halves or quarters if you want.
Oven Method:
- Preheat oven to 450 degrees F.
- Combine mayo, feta cheese, lime juice, cilantro, garlic, chili powder and kosher salt. Stir to combine and set aside.
- Cut corn into halves or quarters. Place in a large microwavable bowl and drizzle with 1-2 tablespoons of oil. Toss to coat. Cover bowl and microwave for 8 minutes on high.
- Remove from microwave (carefully) and add approx. half of the mayo mixture to the bowl. Toss to coat.
- Place corn pieces in a roasting pan and place in the oven for 10-15 minutes.
- Toss the corn in the remaining mayo mixture and then place on platter.
- Sprinkle corn with extra feta cheese, cilantro, purple onion and cotija cheese (if using).
- Serve and enjoy!
Notes
- Mayo: we love using our homemade paleo mayo.
- Got leftovers: make some Mexican Street Corn Burgers or Mexican Street Corn Nachos!!
- Non-Grill Method: Preheat oven to 450 degrees F. Combine mayo, feta cheese, lime juice, cilantro, garlic, chili powder and kosher salt. Stir to combine and set aside. Cut corn into halves or quarters. Place in a large microwavable bowl and drizzle with 1-2 tablespoons of oil. Toss to coat. Cover bowl and microwave for 8 minutes on high. Remove from microwave (carefully) and add approx. half of the mayo mixture to the bowl. Toss to coat.