What to Make: Robert Irvine’s Grilled Mexican Street Corn
This fairground classic gets a tangy twist with lime and sour cream while delivering on the flavor that made it a hit.
In any dish, butter and salt can do a lot of heavy lifting all by themselves. That bit of fat and sodium instantly enhances everything from veggies to meats and practically everything in between. But if, like most Americans, butter and salt are the only two toppings you use for corn on the cob, you’re doing it wrong—and you could learn a lot from how they do corn in Mexico. Traditionally, Mexican street corn is served covered in butter, mayo, cotija cheese, and chili powder.
My version here nixes the butter for sour cream and adds lime and cilantro; combined these up the tanginess a few notches and all but guarantee you won’t be able to stop at just one ear. You need to make this! The extra prep is minimal. The payoff is massive. — Robert Irvine
Grilled Mexican Street Corn
Prep Time: 10 minutes
Cook Time: 10 minutes
- 4 fresh ears of sweet corn, husks removed and rinsed
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ bunch chopped fresh cilantro
- ½ tsp chili powder
- 2 fresh limes, zested and juice squeezed separately
- ½ cup crumbled cotija cheese (substitute with queso fresco or feta cheese if desired)
- 1 fresh lime, cut into wedges to serve on the side with the corn
- Preheat grill to medium-high heat.
- In a small mixing bowl, whisk together the sour cream, mayonnaise, chopped cilantro, chili powder, lime zest, and lime juice. Set aside.
- Grill the corn for 3 minutes on each side until charred and tender.
- Brush on the sour cream-mayo mixture and then sprinkle the corn with the crumbled cheese and serve with lime wedges on the side.