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Mexican Street Corn with a Avocado Lime Crema

A little sweet heat and refreshing avocado come together to slather this avocado lime crema all over spicy Mexican street style corn! 

Course Side Dish
Cuisine Mexican
Keyword corn on the cob, mexican corn
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the Corn

  • 4 ears of corn leaves on
  • 1 TBSP butter
  • 2 TBSP cumin
  • 2 TBSP cayenne pepper
  • salt and pepper to taste

For the Avocado Lime Cream

  • 1/4 cup sour cream
  • 1/2 avocado smushed
  • 1/2 lime juiced
  • 1/4 cup mayonnaise
  • cotija cheese, cilantro, jalapeno slices to garnish

Instructions

For the Corn

  1. 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. 

  2. 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. 

  3. 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. 

For the Avocado Lime Cream

  1. In a small bowl, combine all ingredients and stir together to combine well. There should not be a chunky texture to it.

  2. On a large serving platter, spread the cream on the bottom roughly in the shape of the corn. 

  3. 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.