𝐌𝐞𝐱𝐢𝐜𝐚𝐧 𝐒𝐭𝐫𝐞𝐞𝐭 𝐂𝐨𝐫𝐧, this is a must try 😋 "OMG... I was not expecting this to come out as delicious as it did! It quickly became a new family favorite." Ingredients: 2 tablespoons sugar 1 pound frozen corn 1/4 cup mayonnaise ¼ cup sour cream 1/2 teaspoon sriracha or to taste

 

Why This Recipe Works

Mexican Street Corn is a street-food favourite: grilled or charred corn on the cob, slathered with a creamy, tangy sauce, then coated in salty crumbly cheese, chili spice and lime. The interplay of sweet corn, smoky char, creamy sauce, zesty lime and salty cheese gives a bold flavour punch. Sources show the classic formula: corn + mayo/crema + lime + chili + cotija/feta-style cheese. The Modern Nonna+3My Homemade Recipe+3Culinary Hill+3

The key elements:

• Char/roast the corn well — this brings smoky, caramelised flavour. Cooking Classy+1

• Creamy coating — mayonnaise or crema gives richness and helps toppings stick. The Modern Nonna+1

• Salty crumbly cheese — often Cotija cheese or similar; adds savoury counterpoint. Cooking Classy

• Spice & tang — chili powder/Tajín plus lime juice enhance flavour. Culinary Hill+1

With the right technique and quality ingredients, you’ll get street-cart vibes at home.

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Yield & Timing

• Serves: about 4-6 ears of corn (depending on size) — enough for ~4 people as a side.

• Active prep time: ~10-15 minutes to prep.

• Cook time: ~10-15 minutes (grilling or roasting).

• Total time: ~25-30 minutes.
  You can scale up easily for more servings.

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Ingredients (Authentic Style)

Here’s a full list of ingredients for 4 ears (scale as needed). I give both standard measures and suggestions for swapping/adapting.

Corn & base

• 4 ears fresh sweet corn (husks removed and silks cleaned)

• 1 Tbsp oil (avocado oil, olive oil or neutral oil) for brushing/basting

Sauce / coating

• ⅓ to ½ cup mayonnaise (≈ 80-120 ml) — full fat gives best flavour and texture. The Modern Nonna

• Optional: ¼ cup Mexican crema or sour cream (≈ 60 ml) for extra tang/creaminess. Cooking Classy

• Juice of ½ to 1 lime

• ½ tsp chili powder or chipotle chili powder (adjust heat to taste)

• ¼ tsp cayenne pepper or extra chili powder for more heat (optional)

• ½ tsp salt (or to taste)

Toppings & finishing

• ½ cup crumbled Cotija cheese (≈ 50-60 g) or good substitute (e.g., feta, Parmesan in a pinch) Culinary Hill+1

• 1-2 Tbsp finely chopped fresh cilantro (or parsley) for garnish

• 1 lime, cut into wedges to serve

• Optional: Additional chili powder or Tajín seasoning for sprinkling

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Equipment

• Grill (or grill pan) or heavy skillet/broiler if you don’t have grill.

• Tongs for turning corn.

• Basting brush (for sauce).

• Small mixing bowl.

• Plate or platter for serving.

• Knife for cutting lime wedges.

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Step-by-Step Method

1. Pre-heat & prepare corn

Pre-heat your grill to medium-high (or heat a grill pan/skillet to the same). If using an oven broiler or heavy skillet, adjust accordingly to get good char.

Remove the husks and silk from the corn. Brush each ear lightly with oil so they will char nicely and not stick.

2. Grill the corn until charred

Place the corn directly on the grill or grill pan. Turn every ~2-3 minutes so each side gets some char. Grill for about 10-15 minutes in total, or until the kernels are tender and you have a nice smoky, charred look. Many recipes note ~8-10 minutes for good char. Cooking Classy

If you don’t have a grill, you can broil in oven or use a cast-iron skillet: turn and char the corn so it has roasted flavour.

3. Prepare the sauce

While the corn is grilling or just before it’s done, mix together in a bowl:

• Mayonnaise

• (Optional) Crema or sour cream

• Lime juice

• Chili powder

• Salt

Whisk until smooth and well combined. Taste and adjust seasoning — you may prefer more lime or more chili depending on your flavour profile.

4. Coat the corn

Once the corn is cooked and charred, remove from heat. Immediately and while still hot, brush or spread the sauce mixture evenly over each ear — you want a generous coating so toppings will stick.
Then sprinkle each ear with the crumbled Cotija cheese, pressing lightly so the cheese adheres to the sauce.
Finally, sprinkle chopped cilantro and a little extra chili powder or Tajín if desired. Serve with lime wedges alongside for squeezing.

5. Serve immediately

Mexican street corn is best served warm, right away. The hot corn + creamy sauce + melted cheese + fresh lime is the magical combination. If you serve later, you’ll lose some of the temperature contrast and crisp char.

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Why Each Step Matters

• Charred corn: The grilling adds smoky-sweet complexity beyond just boiled corn.

• Oil brushing: Helps kernels brown and prevents sticking.

• Sauce timing: Applying the sauce while the corn is still hot helps it adhere and meld slightly with the corn surface.

• High-quality cheese: Cotija adds salt, tang and texture. Without it, you lose an important flavour layer.

• Fresh lime & herbs: Provide brightness and freshness to balance richness.

• Serving immediately: Ensures best texture and flavour.

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Tips & Hacks

• If you can’t get fresh corn, you can use frozen corn kernels — char in a hot skillet until browned, then coat with sauce and toppings for a quick version.

• If no grill is available, you can use an oven broiler: place corn on a baking sheet, broil and rotate until charred.

• When brushing sauce, you could use your hands (wearing gloves) or a brush — just try to coat evenly.

• For easier eating: Insert wooden skewers or chopsticks at one end of corn before grilling so the eaters can hold the corn easily.

• For less mess: After coating, place the corn on a platter and roll them in a tray of cheese to pick up the toppings.

• Want heat? Increase chili powder or add a few drops of hot sauce.

• Make it ahead for a party: Grill the corn, then apply sauce/toppings just before serving so cheese remains fresh.

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Variations & Regional Adaptation (for Fès, Morocco)

Variations

• Off-the-cob version: Shave kernels off the cob, roast or sauté briefly, toss in sauce, cheese and herbs — serves as a warm salad or side dish. (Often called “esquites”.) Feasting At Home

• Addition of extras: Some versions add garlic, chipotle powder, smoked paprika, jalapeño slices for extra flavour. The Modern Nonna+1

• Cheese swap: If you can’t find Cotija, use feta, Parmesan or other crumbly salty cheese (rinse feta briefly if too salty).

• Vegetarian/vegan tweaks: Use vegan mayonnaise and vegan cheese substitute; char the corn as usual.

• Serving styles: Serve on sticks skewered; on a platter with corn cut off; or as cups of corn (esquites) for easy gatherings.

Adaptation for Morocco / Fès Region

• Use locally available sweet corn when in season or good quality frozen.

• For oil, use a good Moroccan olive oil for brushing — gives flavour.

• If Cotija is unavailable, try a local crumbly sheep or goat cheese with salt.

• Use local lemons or limes (if available) for juice and wedges.

• For spice, use a local chili powder or ras el hanout for a twist (a pinch only).

• Serve with Moroccan flatbread (khobz) or as part of a mezze/spread with salads, grilled vegetables.

• If grilling outdoors over charcoal (common in summer in Morocco) you’ll get extra smoky flavor — ideal for this dish.

• If your oven/cooking setup is basic, don’t worry — you can roast corn in oven or skillet; the key is char.

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Full Written Recipe (Putting It All Together)

Serves: ~4 people
Prep Time: ~10 minutes
Cook Time: ~10-15 minutes
Total Time: ~20-25 minutes

Ingredients

• 4 ears sweet corn (husks removed, silks cleaned)

• 1 Tbsp oil (olive, avocado, or neutral)

• ⅓ to ½ cup (≈80-120 ml) mayonnaise

• Optional: ¼ cup (≈60 ml) Mexican crema or sour cream

• Juice of ½ lime (about 1-2 Tbsp)

• ½ tsp chili powder (adjust to taste)

• ¼ tsp cayenne pepper (optional, for heat)

• ½ tsp salt (or to taste)

• ½ cup (≈50-60 g) crumbled Cotija cheese (or alternate)

• 1-2 Tbsp chopped fresh cilantro

• 1 lime cut into wedges for serving

Method

1. Preheat grill (or grill pan/skillet) to medium-high heat.

2. Brush each ear of corn with 1 Tbsp oil so they are lightly coated.

3. Grill the corn for ~10-15 minutes, turning every ~2-3 minutes, until kernels are tender and you have char marks all around.

4. Meanwhile, in a small bowl mix together the mayonnaise, optional crema/sour cream, lime juice, chili powder, cayenne (if using), and salt — whisk until smooth.

5. Remove corn from heat while still hot. Immediately brush or spread the sauce mixture generously over each ear.

6. While sauce is still wet, sprinkle the crumbled Cotija cheese all over each ear (rotate/roll to coat evenly). Then scatter chopped cilantro on top and optionally add a small extra dusting of chili powder for heat.

7. Serve immediately with lime wedges on the side — encourage each person to squeeze fresh lime juice over their corn just before eating.

8. Enjoy warm, while the sauce is creamy, the cheese still fresh and the corn hot.

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Serving & Pairing Ideas

• Serve as a side dish with grilled meats, tacos, burgers, or even roasted vegetables.

• For a street-food snack, place skewers in the ends of the corn for easy eating.

• For a party version, serve on a platter and allow people to pick their ear or have extra sauce and cheese available for topping.

• In Morocco, pair with grilled vegetables, kebabs, fresh salad (tomato/cucumber/olive oil/lemon) and fresh bread.

• Serve with chilled drinks (beer, mint tea) — the lime and chilli flavour play well.

• Leftovers? If you have kernels left (cut from the cob), you can use them in a salad or warm side dish — toss with sauce/cheese and some beans or rice.

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Troubleshooting & Common Issues

• Corn not charred enough / bland: Ensure your grill or pan is hot enough and turn frequently to get even charring.

• Sauce sliding off / toppings not sticking: Apply sauce right after removing corn while hot so it adheres; press cheese lightly onto coat.

• Too spicy: If chili powder/cayenne is too much, reduce amount and rely more on mild chili powder or omit.

• Cheese too salty: If your cheese is very salty substitute half cheese + half mild cheese, or rinse feta briefly if using in place of Cotija.

• Corn under-cooked inside: Use fresh sweet corn; if grilling, ensure it’s cooked through by checking kernel tenderness.

• Serving delayed and sauce becomes cold/hardened: Prepare everything right before serving and keep warm; char and sauce step should be close to eating time.

• No grill available: You can roast in oven (e.g., 200 °C / 400 °F for 15-20 minutes, turning once) or use a hot skillet on stove — you’ll still get good flavour.

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Nutritional & Health Notes

• Corn is a good source of fibre, vitamins and antioxidants; the capsicum/chilli adds flavour without much extra calories.

• The sauce (mayo/crema) adds fat and richness — you could lighten by using lighter mayonnaise or yoghurt instead of full fat, but classic texture will differ.

• The cheese adds protein and salt — watch overall salt content if you’re restricting sodium.

• Serving size matters — since the corn ears are rich with toppings, one ear may be plenty as a side for most.

• If you want vegetarian: recipe already suitable. For vegan: use vegan mayo/yogurt and vegan cheese alternative.

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Final Thoughts

This version of Mexican Street Corn brings together flavour, texture and visual appeal: the charred corn, creamy sauce, salty cheese, chilli bite and fresh lime make it irresistible. Whether you’re grilling outdoors in summer or cooking in your kitchen in Fès, you can replicate that street-food magic at home.

If you like, I can provide a printable PDF version of this recipe, convert all measurements to metric (grams/millilitres) and provide a scaled version (for 12 ears or 20 servings) for a bigger gathering. Would you like me to prepare tha