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mexican street corn recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This simple Mexican street corn recipe brightens up any meal with its vibrant colors and rich flavors. It’s a fast, family-friendly dish, perfect for busy weeknights, offering crispy edges and a creamy center.
Ingredients
- 4 ears fresh corn on the cob
- 15 ml vegetable oil, plus extra for brushing corn
- 80 g mayonnaise
- 15 ml fresh lime juice, plus wedges for serving
- 60 g crumbled Cotija cheese
- 15 g dried hibiscus flowers (flor de jamaica)
- 120 ml water
- 5 g chipotle powder
- 15 ml agave nectar
- 30 g raw pepitas (pumpkin seeds)
- 15 g fresh cilantro leaves, finely chopped
- 2 g fine sea salt
- 0.5 g freshly ground black pepper
Instructions
- Prep Grill and Toast Pepitas: Preheat a grill or grill pan to medium-high heat, or an oven to 200 degrees C (400 degrees F). In a small dry skillet over medium heat, toast the pepitas for 3-5 minutes, stirring frequently, until lightly browned and fragrant. Set aside to cool.
- Make Smoky Hibiscus-Chipotle Glaze: Bring 120 ml (0.5 cup) water to a simmer in a small saucepan. Remove from heat and add the dried hibiscus flowers. Let them steep for 10 minutes. Strain the liquid, pressing on the hibiscus, then discard solids. Return the hibiscus liquid to the saucepan, add the chipotle powder and agave nectar. Bring to a gentle simmer over medium-low heat and reduce for 10-15 minutes, stirring occasionally, until the glaze thickens to a syrupy consistency. Set aside to cool slightly.
- Prepare the Corn: While the glaze reduces, lightly brush each ear of corn with a small amount of vegetable oil and season evenly with salt and black pepper.
- Cook the Corn: Grill the corn directly over medium-high heat for 10-15 minutes, rotating every few minutes, until tender and nicely charred on all sides. Alternatively, roast the corn in the preheated oven for 15-20 minutes, turning halfway, until tender and lightly browned.
- Mix Mayonnaise Sauce: In a small bowl, combine the 80 g (0.33 cup) mayonnaise with 15 ml (1 tablespoon) fresh lime juice. Stir until smooth and creamy.
- Assemble and Serve: Place each charred ear of corn onto individual serving boards. Evenly spread or brush the lime mayonnaise mixture over all sides of each corn cob. Sprinkle generously with the crumbled Cotija cheese. Drizzle the Smoky Hibiscus-Chipotle Glaze artfully over the corn. Scatter the toasted pepitas and finely chopped fresh cilantro leaves over the glazed corn. Serve immediately with extra lime wedges on the side for squeezing.
Notes
For a low-carb version, use less corn and more sauce. For vegan preferences, use vegan mayonnaise and plant-based feta or nutritional yeast. If corn is dry, add milk or more mayonnaise to the sauce. If bland, boost with more lime juice, salt, or chipotle. Ensure corn is thoroughly drained and hot to avoid sogginess.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 300 calories
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 20 mg