I’m picky about Mexican food. Maybe it’s because where I’m from there were a pretty large selection of legit Mexican restaurants. And by restaurants, I mean trucks or shacks owned by dudes from Guadalajara (it’s something I miss terribly now that I’m in New England). The one thing I seek out more than anything else is Mexican Grilled Corn. I like it on the cob, but I also love it piled high in a bowl just waiting for me to
shove my face in it… er, dig in.
I really can’t pinpoint what it is about it that I love so much. I’m going to go ahead and attribute my love for it to the fact that I’m from the Midwest where disliking corn is a basically a sin. It’s sweet, but also salty. It’s cheesy, but doesn’t feel bad for me. As long as you use fresh ingredients (corn, cilantro leaves, garlic, cheese and lime juice), you can’t go wrong. Don’t substitute fresh corn for frozen or canned corn. Just don’t.
It’s not hard to make, but it can be hard to find the key ingredient: cotija cheese. It’s a hard cheese that crumbles like feta, and I can’t bring myself to use anything else when it comes to Mexican Grilled Corn. It would just feel wrong. I think I add more cotija than most people do, so feel free to add a little less if you’d like it less cheesy and more… not cheesy.
Serve this as a side with your favorite Mexican entrée, like enchiladas!
Or be like me and eat it as your meal with a side of a margarita. Go ahead and judge. I make no apologies.Print
Sweet, salty and cheesy with a little bit of a kick. The perfection of Mexican street corn in a bowl. Easier to eat, but just as delicious!
- 2 tablespoons unsalted butter
- 3 ears corn, shucked and kernels removed
- 3 tablespoons cotija cheese, crumbled
- 2 tablespoons mayonnaise or Greek yogurt
- 1 tablespoon cilantro, chopped
- 1/4 clove garlic, pressed
- 1/4 teaspoon chili powder
- Juice of 1/2 a lime
- Melt butter in a large skillet over medium heat.
- Add corn and heat until cooked through and slightly charred, stirring occasionally, for about 10 minutes.
- In a small bowl, combine 2 tablespoons cheese, mayonnaise/yogurt, cilantro, garlic, chili powder and lime juice.
- Add cheese mixture to skillet.
- Serve immediately, topped with remaining cheese, and enjoy!
- Serving Size: 2
- Calories: 363
- Sugar: 10g
- Sodium: 282mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 43mg