Grilled Mexican-Style Street Corn
Enjoy summer with this tasty Mexican Street Corn. This fresh corn is covered in crema, grated Parmesan, lime juice and feta cheese…and it’s delicious!
Servings: 3 servings
Calories: 336kcal
Ingredients
For the Grilled Corn
- 3 ears of corn husks on
- 2 Tbsp unsalted butter softened
- ½ Tbsp lime juice
- ½ Tbsp grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp chipotle chili powder or chili powder
For the Crema Sauce
- 3 Tbsp mayonnaise
- 3 Tbsp Mexican crema or sour cream
- 1 Tbsp lime juice
- 1 tsp salt
- 2 Tbsp chopped cilantro
- ½ cup crumbled queso cotija can use feta cheese if queso cotija is not available
- ½ tsp chipotle chili powder or chili powder
Instructions
- In a large bowl, soak the ears of corn (husks on) for 30 minutes.
- Using a small bowl, combine the softened butter, lime juice, salt and chipotle powder. Stir until well combined.
- Preheat grill to medium-high heat.
- Carefully pull the husks back from the corn, but do not entirely remove husks. Remove silk from corn.
- Rub the butter mixture evenly across the corn. Pull the husks back into place and tie closed with string.
- Grill the corn for 17-20 minutes, turning frequently to prevent burning.
- Meanwhile, make the Crema Sauce by stirring together the mayonnaise, crema, lime juice, salt and cilantro.
- Remove corn from grill and allow ears to cool slightly.
- Discard husks from corn and cut each ear of corn in half. Insert a skewer into the cut-side of each ear of corn.
- Brush corn evenly with Crema Sauce; sprinkle queso cotija and chipotle powder across the tops of corn before serving.
Nutrition
Calories: 336kcal | Carbohydrates: 19g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1382mg | Potassium: 302mg | Fiber: 2g | Sugar: 7g | Vitamin A: 768IU | Vitamin C: 9mg | Calcium: 154mg | Iron: 1mg
