Roasted Mexican Street Corn
You can easily make the classic Mexican street food right at home now. BAKED OR GRILLED! And this cream sauce is TO DIE FOR!!
I am currently enroute to West Palm Beach. It’s for work, promise. Because I did tell Butters that I would never leave him ever again but duty calls.
So before I “work” and jump into the warm ocean here, let’s talk corn. Mexican street corn, actually.
This is a favorite of mine, even though I’ve never actually been to Mexico nor had their street food.
But I always snag one of these at the local farmers market dousing it in chili powder and cotija.
Because, well, hello. The more the better. But really, this garlicky-lime cream sauce is simply perfection. You can even get rid of the corn altogether and just have a side of the sauce with some chips.
Just a thought, guys.
Roasted Mexican Street Corn
Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon garlic powder
- Juice of 1 lime
- 6 ears corn
- 1 teaspoon chili powder
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside.
- Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes.
- Peel down husks and spread with mayonnaise mixture.
- Serve immediately, garnished with chili powder, cotija and cilantro, if desired.
Did you make this recipe?
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I made this last night! Absolutely delicious! I tied the husks with thinned pieces of husk which worked perfectly for presentation. This will definitely be a new favorite in my house. Thank you, thank you, thank you for this recipe!
Yummy and so easy! I also soak the corn in the husks before cooking.
When do you remove the silk? Before or after the oven?
Honestly, I’ve searched for multiple recipes that came close to my mum and aunty’s Mexican street corn. We made two batches last night and both my family and I were taken back to our childhood, Thank you for sharing.
Mexican here, please soak the corn in its husk in cool water for a minimum of 20 minutes before you put it the oven or on the grill so it can steam, the husks should turn crispy brown black you want that charring. Then peel them back. I use two towels to handle them while peeling them and discard them for the oven method. Put ‘em back in the oven on broil and let them char up a bit yes even let some get black. I wouldn’t put the Mayo on and put it back in the oven, Chile powder or tahin is what we use, you could also crème fraiche and Parm so good!
This sounds amazing! I am CRAZY for Mexican Street Corn and cannot wait to try this sauce!
Looks good! Smells good on here! But….. When do I shuck the silk part? I threw them in whole and now I’m worried… am I supposed to clean them first!
very yummy and flavorful!
Very Damn Delicious ! Thank you for a great recipe.
Our pleasure, Brenda!
LOVE IT, JUST HAVE TO HAVE THE TIME TO MAKE IT. (SORRY ABOUT THE CAPS) , forgot to change the button.
Hi, Also called “elote.” I like to roast mine on the grill husked so some of the kernels char. Adds another level of flavor.
Sounds delicious!
Just made these and they were DELICIOUS and super easy!
Thank you for your feedback!
So you cook the corn in their own husks plain and only rub the mixture on just before serving? Can these be grilled?
Yes and yes!
what should i serve these with for dinner? really want to make these, but as a side dish with a meat or taco or something?
They are great as a side dish if you’re having a BBQ or even a steak salad. Tacos or any kind of meat dish is also a great idea. You really can’t go wrong with these! Have fun!
Jana, you are so correct, why can’t people think for themselves??? I have not yet discovered that. Love the corn though, but I would would have to cut the corn of the cob because of my dental problems, which I hope will be soon taken care of.
Yum, this looks so tasty, can’t wait to give this a try. I to, never had Mexican corn on the cob and can’t wait to give it a try.
more the butter more the best taste, love butter over everything that calls for, and salt if you can and not have blood pressure problems….
THIS was FABULOUS!!!!! I grilled it and will be making it again for sure! I used Pepper Jack cheese. Still a 10+.
Looks amazing! love street inspired food (:
Gorgeous pictures! Love Mexican street corn!
Totally agree to Adele ! Damn delicious !
These recipies are amazing