Mexican Street Corn

Start by preheating your grill to medium-high heat. While the grill is heating up, husk the corn and remove the silk. Place the corn on the grill and cook, turning occasionally, until the kernels are lightly charred, about 10-15 minutes.

While the corn is grilling, mix together the mayonnaise, sour cream, half of the cotija cheese, chili powder, smoked paprika, and a pinch of salt and pepper in a small bowl.

Once the corn is done grilling, remove it from the grill and allow it to cool slightly. Using a brush or a spoon, coat each ear of corn with the mayonnaise mixture, making sure to cover each ear evenly.

Sprinkle the remaining cotija cheese over the corn, then top with chopped cilantro. Serve the corn with lime wedges on the side for squeezing over the top. Enjoy!

Mexican Street Corn is a delicious and easy-to-make dish that’s perfect for summer cookouts or any time you’re craving a taste of Mexico. With its creamy, spicy, and tangy flavors, it’s sure to become a new favorite in your recipe rotation.