Nothing says summertime to me more than fresh corn cooked on the grill. Until recently I had assumed corn prepared like this was something that everyone and their grandmother knew about. But when I took it to a potluck this past May I was shocked at how many people had a).never tried it and b.) never even heard of it?! That’s when I realized this recipe needed to be shared. I hope you enjoy it as much as we do and have a chance to squeeze it into your grilling rotation before the season is over!
I didn’t grow up with Mexican Street corn. I actually didn’t see it prepared this way until I was an adult visiting with some cousins from California at my grandmas house. They used pico limon which I greatly prefer to the Tajin but for simplicities sake I’ve created this recipe using Tajin since it’s easier to find than the pico limon.
I also like to use Creme Fraiche mixed with a little bit of lime juice in place of the traditional Mexican Crema. It gives it a nice tang, plus I usually have Creme Fraiche in the fridge and I’m all about using what you’ve got!
Mexican Street Corn
Ingredients
- 4 Ears of Corn husks removed and cleaned
- 1 tbsp Olive Oil
- 1/4 c Creme Fraiche
- 2 tbsp lime juice
- 1/2 c. crumbled cotija cheese
- 1/4 c chopped cilantro
- Tajin to taste
Instructions
- Preheat your grill to medium high.
- Drizzle corn with olive oil and season with salt. Use your hands to thoroughly rub it all over the corn making sure every part of the cob is covered.
- Transfer to the grill.
- Cook for 7-10 minutes continuing to rotate until the corn is cooked thru and has developed a nice char. Remove from the grill.
- Mix creme Fraiche with lime juice until combined.
- Drizzle creme fraiche over the corn. Top with cotija, cilantro, and Tajin to taste.
- Enjoy!
