Looking for a recipe that will add some flare to your summer bbq meals? This one is sure to be a family favourite. Mexican Street Style Corn on the Cob is easy to make and results in the delicous taste associated with street corn in Mexico. Mexican Street Corn has been a favourite of mine, since my family and I took our first trip to Mexican over 10 years ago. You can serve this as a side dish or as an appetizer.
Mexican Street Corn on the Cob
Turn up the flavour with this recipe!
- 4 ears of corn, husked
- For flavour sauce
- 2 tbsp of mayonnaise
- 1 tbsp of sour cream
- 1 tbsp of grated parmesan cheese
- 1/4 tsp of red chili power or to taste
- Parsley flakes
- For corn: Boil corn (3-5 min). Pat dry.
- Prepare the barbecue pit or a hot griddle pan.
- Put corn on grill (medium heat) and cook until corn begins to char. Usually takes about 5 minutes. Keep turning corn to get an even char around the corn.
- For the flavour sauce: Mix mayonnaise, sour cream, parmesan cheese in a small bowl. Add chili powder, salt and pepper to taste.
- Add sauce to a piping bag. You can use a Ziploc bag as a piping bag by cutting off a corner.
- Drizzle flavour sauce over corn.
- Garnish with more grated parmesan and parsley flakes or chives.
- For a truly authentic flavour, use cojita cheese instead of grated parmesan cheese.
Prep time: 5 min | Cook time: 10 min