Is there anything better than eating delicious corn on the cob outside?  OK, there are a few things better, like family, nature, etc.  But eating corn is coming in a fast third.  And fresh corn on the cob with butter and salt is good.

I mean, you can soak it in the husk in heavily salted water, then throw on the grill.  You can boil it with a pinch of sugar on the stove.  And these are fine.  But who wants to eat average corn when you can have stellar corn?  And therefore, I offer Mexican Street Corn.  You will eat it often.  And will make a meal of just corn.  May even want to name your next child “Elotes”..  It’s that good.

Here We Go:


6 ears of corn

1/4 C Light Mayo  ( I like the Hellman’s Olive Oil Mayo 1/2 the fat!)

1/4 C Light Sour Cream

1/2 tsp chili powder   ( plus some for dusting before serving)

1/2 tsp garlic powder

2 limes  (half of one lime juiced, and 1/2 to squeeze over corn + one quartered for serving)

Handful of fresh cilantro, chopped fine

1/2 C cotija cheese, crumbled.  ( I like Cacique brand.

Olive Oil for brushing corn

Salt and Pepper

Putting It Together:

Clean the corn; get rid of the husk and the silk.

Make the sauce:  in medium bowl, add sour cream, mayonnaise, chili powder and garlic powder.  Add juice of 1/2 of one lime.  Stir to combine.

Chop the cilantro.  Crumble the cotija cheese.

Light grill.  Want a medium heat.

Using a pastry brush, brush corn with olive oil and season with salt and pepper.  Put corn on grill.  You want to grill till cobs have brown grilled bits on all sides.  Don’t let it burn!

As soon as the corn is finished grilling, bring it in and quickly slather with chili sauce.  Sprinkle with cotija cheese and cilantro.  Dust with chili powder. Serve with extra cheese and quartered limes.


Bon Appetit!


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