Mexican Street Corn

Servings: 8



For the Sauce:

  • 1/2 cup Sour Cream or Mexican Crema
  • 1/2 cup mayonnaise
  • 1/2 cup chopped cilantro
  • 1 clove garlic, minced
  • 1 TBSP Texy-Mexy Seasoning Blend
  • Zest and Juice from 1 lime


For the Corn:

  • 2 TBSP Oil
  • 8 medium ears sweet corn, husks removed
  • 1/2 cup cotija cheese, crumbled
Mexican Street Corn


Step 1:

Combine first 6 ingredients together in a small bowl and mix thoroughly. Set aside.

Step 2:

Rub about 2 TBSP Oil over the ears of corn. Place on hot grill or skillet and make 4 quarter turns on each side, cooking for about 2-3 minutes on each side.

Step 3:

Using tongs, hold the cob vertically while slicing off the corn with a sharp knife. Work all sides.

Step 4:

Pour the sauce over the corn and stir well.

Step 5:

Top with cotija cheese.