This quick and easy recipe for Mexican street corn is loaded with lots of traditional flavour. Whip up a simple crema and toppings in 5 minutes while your corn is cooking. This craveable side dish is ready in no time.
Preheat BBQ to medium heat. Soak corn in water for 15-30 mins before grilling to prevent the husks from burning. Grill the corn in its husk until sweet and tender (around 7-10 minutes). Remove husk and finish cooking for 2-3 more minutes. Set corn aside to cool slightly.
While corn is cooking, make a crema: Whisk sour cream, mayonnaise, lime juice, garlic, and salt in a medium bowl until well combined.
Pour the crema into one plate and crumbled cheese into another, with both plates side by side. Roll the corn into the crema and then the crumbled cheese.
Top each corn with chili powder, cilantro, panko crumbs, and pepper to taste.
Estimated Cost Per Serving:
Nutrition Facts
Sweet & Tangy Mexican Street Corn
Per
222 g
Calories
224
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Carbohydrates
28
g
9
%
Fibre
3
g
13
%
Sugars
10
g
11
%
Protein
10
g
20
%
Cholesterol
25
mg
8
%
Sodium
350
mg
15
%
Potassium
350
mg
10
%
Vitamin A
34
IU
1
%
Vitamin C
10
mg
12
%
Calcium
100
mg
10
%
Iron
0.75
mg
4
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
You can also make this recipe on the stove top with a pan.Recipe by Dietitian and Food Stylist, Elis Halenko