Mexican Street Corn

Name: Mexican Street Corn
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: Mexican,
Ingredients: 8 ears fresh corn-on-the-cob husks and silk strands removed; 1/2 cup mayonnaise with lime juice; 1/3 cup sour cream; 3/4 cup crumbled Cotija cheese divided; 1 package taco seasoning mix divided; 2 tbsps fresh lime juice

Mexican street corn is a side dish that’s great for any barbecue. Inspired by the famous street vendor-style Mexican corn on the cob, this dish delivers flavor with every bite. Ready in less than 30 minutes, this twist on an elotes recipe features a refreshing combinat...

Ingredients

8 ears fresh corn-on-the-cob, husks and silk strands removed
1/2 cup McCormick® Mayonesa (Mayonnaise) With Lime Juice
1/3 cup sour cream
3/4 cup crumbled Cotija cheese, divided
1 package McCormick® Original Taco Seasoning Mix, divided
2 tablespoons fresh lime juice

KEY PRODUCTS

INSTRUCTIONS

1 Fill a large saucepan about halfway with water. Bring to boil on high heat. Turn off heat and add corn; cover. Soak 15 to 20 minutes until corn is tender. Drain well.
2 Mix mayo, sour cream, 1/2 cup of the Cotija, 4 teaspoons of the Taco Seasoning Mix and lime juice in large shallow dish or loaf pan.
3 Using tongs, roll each ear of corn in mayo mixture until well coated. Place corn on serving platter. Sprinkle with remaining 1/4 cup Cotija and remaining Taco Seasoning Mix. Serve with lime wedges.

Tips & Tricks

Looking for a recipe on how to cook corn on the cob? Stop with Step 1. Brush each ear of cooked corn with one tablespoon of unsalted butter and sprinkle with McCormick Sea Salt and Black Pepper Grinders, as desired.

To grill corn instead of boiling it on the stovetop, brush each ear with one tablespoon of oil. Grill over medium-high heat for 15 minutes, turning frequently, until lightly charred on all sides. Then brush with butter and sprinkle with salt and pepper OR coat in a seasoned mayo mixture for elotes.