There’s nothing like fresh corn on the cobb, especially during the summer, and this Mexican Style Street Corn with Lime Crema takes traditional sweet corn to the next level. Tender corn, bold spices, lime cream, fresh herbs, and salty cheese all come together to make a flavorful spin on everyone’s favorite veggie.
Fresh corn on the cobb is the highlight of summer for me. It’s delicious with just a little butter and salt, but also a great blank canvas for even more complex flavors. This Mexican style street corn with lime crema is traditional sweet corn taken to a whole new level with bold spices, at tangy lime crema, and crumbly salty cheese. If you’ve never tried Mexican style street corn then you need to give this recipe a try. It’s simple, easy, and even perfect for entertaining!
All of the colors come together to make this dish look really beautiful. It’s perfect for serving at parties or get togethers because it really looks gorgeous on a large platter. But, as pretty as it is, this street corn recipe could not be more simple. With just a few ingredients, that you likely already have in your kitchen pantry, and a couple of ears of fresh corn, you can easily whip this up. to whip this up. Here’s what you’ll need:
fresh sweet corn
bold spices like chipotle, paprika, and cayenne if you like a little heat
cool sour cream
lots of cilantro
and crumbled feta or cotija cheese
The first step in this recipe is to cook the corn and you can do that one of two ways. You can roast the corn in a 425 degree oven for around twenty minutes until it’s tender or you can grill the corn on an outdoor charcoal or a gas grill. As someone who lives in an apartment, herself, and doesn’t always have easy access to a grill, I wanted to give you an easy way to make this street corn that doesn’t require a grill.
If you want some of the dark brown or black char marks on your corn, but don’t have a grill, you can always cook it for a few minutes on each side in a cast iron grill pan or skillet. It won’t taste like the grill, but it will give you some of those crispy bits on the corn that are so delicious.
I like to serve this corn as soon as it’s ready to eat for the best flavor. To me, it tastes the best made fresh and not reheated. If you’re hosting a party and want to prep this recipe ahead of time, this is what I would do:
chop all of the toppings like the cilantro and red onion, and crumble the cheese.
make the cilantro lime crema in advance and store in the fridge
shuck and clean your corn so it’s ready to throw on the grill or in the oven
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For the Corn:
3-4 ears of corn, shucked and cleaned
1 tsp chipotle powder or chili powder
1 tsp paprika
1/4 – 1/2 tsp cayenne pepper (optional if you like a little heat)
1 tsp salt
For the Lime Crema:
1/4 cup sour cream
2 tbsp fresh lime juice
1/2 tsp finely minced garlic
1/2 tsp salt
Finely diced red onion
Crumbled feta or cotija cheese
Preheat an oven to 425 degrees.
Brush the corn with oil and then wrap each ear of corn individually in foil. Place in the oven to roast for 25-30 minutes or until tender. (Alternatively, you can grill the corn on an outdoor gas or charcoal grill)
While the corn cooks, make the lime crema by combining the sour cream, lime juice, minced garlic, and salt.
When the corn is tender remove it from the oven and unwrap. At this point, if you have an indoor grill plan, you can cook the corn on high heat for a few minutes on each side to get a little extra color and char on the corn.
When the corn is finished cooking. Sprinkle on the chipotle powder, paprika, cayenne pepper, and salt. Next spread the lime crema in a thin layer over the corn until well coated. Finish the corn with crumbled cheese, red onion, cilantro, and a generous squeeze of fresh lime juice. Serve immediately and enjoy!
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