Mexican Street-Style Corn on the Cob
Mexican Street Corn is one of my favorite versions of Corn on the cob to eat. If it's on the menu, I'm going out of my way to order it! We love making it at home, too, but we don't always have the exact ingredients for authenticate Mexican street-style corn on the cob. In our house, those are usually really special occasion ingredients we buy to use in multiple recipes otherwise the end up going to waste. And over the years, I've noticed that a lot of you end up in the same boat.
Sometimes, you have to make the best with what you've got, so today I'm showing you how you can take your average pantry items to make an amazing Mexican street-style corn spread! The fresher the ingredients you can get the better, so try to use fresh limes and cilantro, if you can.
Adding paprika can help give your spread a smokey flavor to replace what you're missing out from the ancho chile powder. If you plan on adding it separate from the mayo-sour cream mixture, combine the chili powder and paprika together in a small bowl to combine thoroughly.
Mexican Street-Style Corn on the Cob
Ingredients
- ½ Cup Mayo
- ½ Cup Sour Cream
- ¼ Cup Fresh Parmesan cheese, micro shredded
- 1 TBSP Fresh cilantro, chopped split into 2 piles
- 1 TBSP Chili Powder
- ½ TSBP Paprika
- ½ TSP Salt
- ½ TSP Pepper
- ½-1 Lime, juiced
Instructions
- Bake or grill corn until fully cooked.
- In a medium sized bowl, thoroughly combine all ingredients except for half of the cilantro and the parmesan cheese.
- Once ready to serve corn, use a cooking brush to coat corn on all sides with chili mayo mixture. Top with cheese and remaining cilantro.
- Serve!
