Is a Mexican style meal complete without the addition of Mexican Street Corn? I don’t think it could be. One of my favorite Tex-Mex inspired restaurants in Atlanta, Bar Taco, has what I thought was the best Mexican street corn until this recipe came to fruition. Now don’t get me wrong, I love when someone else cooks for me and cooks well, but this Mexican street corn recipe came together way too simply to not make it at home. Inspire your Cinco de Mayo feast with this delicious Mexican Street Corn recipe!
Photos by Dasha Crawford Photo
Nothing says summer quite like corn on the cob and nothing says fiesta like this Mexican style street corn! For this dish, we wanted to keep it simple but the flavors intense which is why a lot of the flavors and sauces from our Hacienda Happy Hour overlapped with one another.
Whether you have access to a grill or not, you can still make this corn, all you need is a microwave and the broil setting on your oven!
For fun and flair we left the husk of the corn attached to the corn for serving purposes. Just be careful if you put this in your broiler to not let the husk touch the coils at the top of the oven, this may cause the husks to burn and catch fire in your oven and while we want heat in our dish, we don’t want to create an unsafe inferno in the oven!
This Mexican style street corn was the perfect combination of sweet, creamy, cheesy and a nice punch of heat! When you go to serve the corn, don’t forget to scoop up some of that delicious cream on the bottom for your piece.
Head over here to check out the complete spread!
A little sweet heat and refreshing avocado come together to slather this avocado lime crema all over spicy Mexican street style corn!
- 4 ears of corn leaves on
- 1 TBSP butter
- 2 TBSP cumin
- 2 TBSP cayenne pepper
- salt and pepper to taste
- 1/4 cup sour cream
- 1/2 avocado smushed
- 1/2 lime juiced
- 1/4 cup mayonnaise
- cotija cheese, cilantro, jalapeno slices to garnish
Peel the leaves back from the corn but don't remove them all the way. Place corn in microwave and cook on high for 3 minutes. There may be some sounds of popping, but it's okay. Rotate the corn over and cook for an additional 1 and a half minutes.
While the corn is cooking, preheat the oven to broil (or turn your outside grill up to high). When the corn is done cooking, slather the exterior of the corn in butter and then drizzle equal parts of cumin, cayenne pepper, and salt and pepper onto each corn stalk you use.
When the corn is well covered, throw it under the broiler or on the grill to char up the exterior. Cook for 6 minutes max, rotating halfway through.
In a small bowl, combine all ingredients and stir together to combine well. There should not be a chunky texture to it.
On a large serving platter, spread the cream on the bottom roughly in the shape of the corn.
When the corn is finished cooking, remove from the oven and place onto the creamed platter. Sprinkle with tons of cotija cheese, cilantro, and jalapeno slices.