Yesterday was Cinco De Mayo and I was in the mood to make a bunch of Mexican themed food! Just because we’re at home during this crazy pandemic doesn’t mean we can’t have fun, right? I love a good theme and Taco Tuesday is definitely a thing in our house. So, for Cinco De Mayo to actually fall on Taco Tuesday that gave me an excuse to go all out with cooking dinner!
While, at the grocery store, I came across some really beautiful fresh corn. I decided to grab two and try my hand at Mexican style street corn for the first time.
I researched the technique and method of how to make easy Mexican street corn over on Youtube and realized it was pretty simple and only needed a few key ingredients! I decided to both boil and grill my corn but you can choose either or. I found that putting the corn on my grill pan after boiling it gave it a nice charred flavor which added to the deliciousness of the easy corn.
Have you ever tried this style of corn before? I’ve had it once or twice while out to eat and it’s so yummy! I never really thought about re-creating it at home but I’m glad I did. It’s super easy to make and comes together in no time.
So, let’s jump right in, check out my super easy take on Mexican Street Corn below. Serve this with some shredded chicken tacos and you’re in business!
Easy Mexican Street Corn
Ingredients
- 2 Ears of Corn broken into 2 pieces each
- 1/2 of 1 lime
- 1 cup of Cotija Cheese crumbled
- 1 cup of Sour Cream
- 1 tbsp of melted butter
- 1 tsp of Smoked Paprika
- Salt & Pepper to taste
- Green Onions for garnish
Instructions
- In a large stock pot, bring enough water to a boil to cover the corns.
- Boil corn for 8-10 minutes until kernels are tender, remove from water and set aside.
- Melt butter in the microwave for 30 seconds.
- In a small bowl, squeeze the juice of half a lime and pour melted butter over the cooked corn.
- Season the cooked corn with salt and pepper to taste.
- Add sour cream to the bowl and coat the corn evenly.
- For a grilled taste, place corn on a grill pan for 2 minutes per side until golden brown *this step is optional. You can proceed to the next step if you don’t have a grill pan.
- Use a skewer, and poke it into the bottom of the corn for serving.
- Add more sour cream if needed and proceed to add crumbled cotija cheese all over the corn on all sides.
- Garnish with fresh scallion and sprinkle with smoked paprika to serve.
Notes
For a video tutorial on how to make my easy Mexican style street corn, click here!
Let me also just say that this is my take on Mexican street corn, I am in no way saying this is how it’s traditionally done or that it is the right way of making it. Just wanted to clear that up…..because you know how the internet is 🙂
