The first time I had Mexican street corn, I was in heaven. While I've always loved that classic butter corn on the cob, this was the good stuff with loaded toppings that had my taste buds guessing.
Here, we show you how to make Mexican corn three ways - the first has tangy feta and garlic mayo, then we've got some sour cream, taco seasoning and cheddar cheese, and last (but not least) a cob with kick including sour cream, pickled jalapeno and everyone's fave sriracha. Don't forget the cilantro, and with a quick cook-time you'll be bringing some spice to the fiesta!
Ingredients:
- 6 Ears Fresh Sweet Corn
For Street Corn
- 6 Tablespoons Mayonnaise
- ½ Teaspoon Garlic Powder
- 1 Cup Queso Fresco, Crumbled
- 6 Tablespoons Fresh Cilantro, Roughly Chopped
- 1 Teaspoon Chipotle Chili Powder
- 2 Limes, Quartered
For Tex Mex Corn
- 1 teaspoon taco seasoning
- ¼ cup orange cheddar
- 2 tablespoons sour cream
For Spicy Corn
- 1 tablespoon sriracha
- 2 tablespoons sour cream
- 2 tablespoons pickled jalapeno sliced, chopped
Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
To make the Street Corn, in a small bowl combine garlic powder and mayonnaise.
Brush finished corn with garlic mayo. Sprinkle queso fresco and chili powder over top of corn.
To make the Tex Mex Corn, brush finished corn with sour cream. Sprinkle with taco seasoning and cheddar cheese.
To make the Spicy Corn, brush finished corn with sour cream. Sprinkle with jalapeno and drizzle sriracha as desired.
Squeeze fresh lime juice over completed corn cobs and top with cilantro if desired.
