For quite a while, I have noticed this delicious looking dish called Mexican Street Corn. It looked so tasty, but I was reluctant when I read that mayonnaise was one of the ingredients. I don’t’ mind mayonnaise but on corn? Well, I disregarded my apprehension about the mayo and just made Mexican Street Corn. Ladies and gentlemen, I must say that this stuff is so good!
I almost gave in and used butter instead of mayonnaise. However, I am so glad that I used the traditional mayo! Combined with all of the other ingredients, the mayo worked here!
I used chipotle chili powder which does add a good amount of spicy heat. If you want the flavor and not the spice, just use chili powder.
This Mexican Street Corn would be great to have at a BBQ or just a great way to liven up a dinner!
Mexican Street Corn
- 6 ears of corn on the cob cooked (You can grill the ears or bake in the oven)
- 6 T mayonnaise
- 1/2 t garlic powder
- 3/4 cup grated cotija cheese
- 1/2 to 1 t chipotle chili powder or chili powder for less spice
- 1/4 cup chopped cilantro
- 1 lime cut into wedges
- Prepare the ears of corn. I prefer to bake the husk-covered corn on the cob in a preheated 425-degree oven for 25 minutes. Once done peel back and remove the husks.
- In a small bowl, combine the mayonnaise and garlic powder. Stir to combine.
- Place the cotija cheese on a plate.
- Brush the corn with the garlic mayonnaise.
- Roll the corn in the cheese to cover the corn.
- Sprinkle the chili powder and cilantro over the corn.
- Serve with lime wedges to squeeze over the corn.