Cheesy Mexican Street Corn
You won't mind getting a little messy eating this Mexican street corn on the cob.
We’re crazy for this cheesy Mexican street corn recipe. Combining fresh roasted corn and a creamy, tangy cheese-and-cilantro sauce, there’s nothing not to love. Although it uses feta cheese instead of other kinds of queso, we just love the unique flair that this cheese sauce has. Enjoy this Mexican street corn on the cob, or cut the corn off the cob for a truly delicious salad topping. We’re partial to getting a little messy by eating it off the cob, but there’s no wrong way to enjoy this tasty recipe.
From the Chef: I have a lot of memories of eating corn on the cob on the street, at a backyard barbecue, at a country fair, or in an open-air venue, butter dripping down my hands, and savoring the pop of each juicy kernel. Topped with a creamy feta and cilantro sauce, this is a favorite that reminds me of the carefree days of summer.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Everyday Dinner Ideas: 103 Easy Recipes for Chicken, Pasta, and Other Dishes Everyone Will Love.
Serves4
Preparation Time5 min
Cooking Time10 min
Ingredients
- 1 cup finely crumbled feta cheese
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 garlic clove, finely minced (about 1 teaspoon)
- 4 ears corn, shucked
- 1 lime, cut into wedges
Instructions:
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Preheat the grill to medium-high heat (about 450°F).
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Combine the cheese, cilantro, amyonnaise, sour cream, and garlic in a large bowl.
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Place the corn on the grill and cook, rotating occasionally, until cooked through and charred in spots on all sides for about 8 minutes total. Press corn holders into the ears of corn, arrange on a platter, and pour the sauce on top. Serve with lime wedges.
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