Perfect for Cinco de Mayo celebration!
Corn on the cob cooked on the grill transcends corn to a whole new level of deliciousness! Popcorn-like flavors are created from the grill when it’s lightly charred -or caramelized- and when it’s slathered with a spicy creamy Mexican Crema and tangy lime….wow!
It’s a cornucopia of flavors!
Charring the corn gives it a popcorn-like flavor and aroma which goes so well with the spicy, tang of limes and chipotle peppers and coolness of the Mexican Sour Cream and mayo.
Queso Cotija cheese for me is the best for this recipe! It’s a dry, Mexican cheese that crumbles well and is salty and tangy that adheres to the spicy crema that is slathered on the warm corn before eating.
It’s the perfect bite of salty, tangy, spicy, creamy and a hint of sweetness from the cooked corn.
If you must substitute you can always use grated parmesan but it’s just not the same for me.
Fresh corn on the cob or frozen from your freezer is equally as delicious and any time of the year. The corn is especially delicious for summertime grilling easy dinner or larger gatherings.
I had steaks to grill and thought that the huge pack of corn in my freezer would be the perfect accompaniment since the grill was hot anyway.
My refrigerator seems to always be stocked with the basic ingredients needed to make Mexican-style Street Corn and the ingredients can be adjusted to taste preference and by what you already have at home.
My favorite way is this recipe. Of course, you can use regular sour cream BUT Mexican Sour Cream is widely available it’s easy to find. I like my Creme Sauce spicy so I am heavy-handed with the chipotle and I found that adding a spoonful or two of chopped chipotle pepper as well as the adobo sauce really increases the tang – factor.
I even add a dash or two Louisiana Hot Sauce sometimes! It really brings out all the flavors!
- 6 - 10 ears of corn ( Use fresh when you can!)
- Spicy Crema Ingredients:
- ½ cup Mexican Crema THE BEST! but you can use Sour Cream if you can't find
- ½ cup mayo
- 3 cloves garlic, chopped finely
- ¼ t or more Ancho Chili powder
- ¼ t or more Chipotle powder
- 1 or 2 t or more Canned Chipotle, add the adobo sauce too
- A dash or two of Louisiana Tabasco - if you dare!
- Zest from at least one lime or more
- 1 handful cilantro leaves, finely chopped
- Juice from ½ lime or more
- Cotija cheese, crumbled 1 bag or block
- Lime wedges for garnish
- Heat the grill to medium
- Stir or whisk all Spicy Crema ingredients in a bowl
- Rub corn with olive oil
- Sprinkle liberally with salt and pepper
- Grill until all sides have some char but not burned
- Remove from grill and arrange on platter
- Slathe each cob with crema mixture
- Sprinkle with Cotija cheese
- Serve with lime slices