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For a tasty classic Mexican street corn off the cob, you will need: - 4 ears of fresh corn, husked - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 cup crumbled queso fresco (or feta cheese) - 2 tablespoons lime juice (about 1 lime) - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/4 teaspoon cayenne pepper (optional, for added heat) - 2 green onions, finely chopped - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You can swap ingredients based on your taste. For a lighter option, use Greek yogurt instead of sour cream. If you want a dairy-free version, try avocado or a vegan mayo. You can also use cotija cheese if you can't find queso fresco. For spice, add more chili powder or a dash of hot sauce. This dish is flexible and can fit many diets! When picking corn, look for bright green husks. The silk should be golden and slightly sticky. Fresh corn should feel plump and firm. Avoid any ears that look dry or have brown spots. If you can, buy corn the same day you plan to cook it. Fresh corn gives the best flavor, making your dish truly delightful! To make this dish, first, cook the corn. You can use boiling or grilling. If boiling, fill a large pot with salted water. Bring it to a boil. Add the husked corn and cook for 3-5 minutes. The corn should be tender. For grilling, heat your grill to medium. Place the corn on the grill and turn it every few minutes. Grill for about 10-12 minutes until it is charred and cooked through. Next, prepare the creamy sauce. In a medium bowl, mix together 1/2 cup of mayonnaise and 1/2 cup of sour cream. Add 2 tablespoons of lime juice, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder. If you like heat, add 1/4 teaspoon of cayenne pepper. Stir until the mixture is smooth and creamy. Once the corn cools, cut the kernels off the cob. Stand each ear upright on a cutting board. Use a sharp knife to slice down the cob. Be careful to cut the kernels off cleanly. After that, combine the corn kernels with the sauce in a large bowl. Mix well to coat all the corn. Next, fold in 1 cup of crumbled queso fresco and 2 chopped green onions. Stir gently so the cheese and onions spread throughout the corn. Finally, transfer the mixture to a serving dish. Garnish with more queso fresco and fresh cilantro. Serve with lime wedges for extra flavor. Both boiling and grilling methods work well for this dish. Boiling gives you tender corn quickly. However, grilling adds a nice smoky flavor. It also gives the corn beautiful char marks. Choose the method that fits your taste and time. You can even use both! Cutting corn off the cob can be tricky. Use a sharp knife for the best results. Hold the cob upright on a cutting board. Cut downwards, letting the kernels fall into a bowl. If you want less mess, place a clean kitchen towel under the cob. It catches the kernels as you cut. This way, you keep your workspace clean! To make the best creamy sauce, start with quality ingredients. Mix the mayonnaise and sour cream well. Adding lime juice brightens the flavor. Use fresh lime juice for the best taste. For a richer sauce, consider using Greek yogurt instead of sour cream. This adds a nice tang. Make sure to mix until the sauce is smooth. A creamy sauce makes every bite delicious. One common mistake is overcooking the corn. If you cook it too long, corn can become tough. Keep an eye on the cooking time. Aim for a tender but crisp texture. Another mistake is not cutting the corn off the cob properly. Use a sharp knife and cut downwards. Be careful to avoid injury. Lastly, don’t skip the lime juice. It adds vital flavor that balances the dish. To boost flavors, use a mix of spices. Chili powder adds warmth and depth. Garlic powder gives a nice savory touch. If you like heat, cayenne pepper is a great choice. Fresh herbs like cilantro brighten the dish. You can also try adding a pinch of smoked paprika for a smoky flavor. These small additions make a big difference in taste. {{image_2}} Want to add some heat? Try making spicy Mexican street corn off the cob. You can achieve this by simply adding more cayenne pepper. Start with 1/2 teaspoon. Mix it into the creamy sauce. If you want it even hotter, increase the amount to 1 teaspoon. Another great option is to add chopped jalapeños. They bring fresh heat and a nice crunch. You can easily make this dish vegetarian or vegan. For a vegan version, swap the mayonnaise and sour cream for vegan alternatives. Look for cashew-based or coconut-based products. These options provide creaminess without dairy. You can also use nutritional yeast to add that cheesy flavor. This way, everyone can enjoy the delight of street corn! Cheese adds great flavor to this dish. While queso fresco is traditional, feel free to explore. Try feta, cotija, or even a sharp cheddar. Each cheese brings its unique taste. You can also add fresh herbs. Cilantro is a classic choice, but chives or parsley work well too. Mixing in these flavors can turn your street corn into a gourmet dish. For the full recipe, check out the details above. To keep your Mexican street corn fresh, store leftovers in an airtight container. Place the corn in the fridge right after serving. It will stay good for about 3 days. If you notice any changes in smell or texture, it’s best to toss it. If you want to save the dish for later, freezing is a great option. First, let the corn cool completely. Then, scoop it into freezer-safe bags or containers. Remove as much air as possible before sealing. It can last up to 3 months in the freezer. When you are ready to eat it, just thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If using the stove, heat it in a pan over low heat. Stir until warmed through. If using a microwave, place it in a bowl and cover it with a damp paper towel. Heat in short bursts, stirring in between until hot. Avoid overheating, as it can dry out. For more delicious ideas, check out the Full Recipe I shared earlier! The best way to cook corn for this recipe is to boil or grill it. Boiling gives the corn a tender bite. To boil, bring salted water to a boil. Add the corn and cook for 3-5 minutes. If you love a smoky flavor, grilling is great! Grill the corn on medium heat for 10-12 minutes. Turn the ears often to get those nice char marks. Yes, you can use frozen corn instead of fresh corn. Frozen corn is a quick option and is often sweet. Just thaw it before mixing it into the dish. You may want to sauté it in a skillet for a few minutes to warm it up. This helps bring out its flavor, making the dish just as tasty as using fresh corn. You can easily make this dish ahead of time. Cook the corn and prepare the creamy sauce as directed. Mix everything together, but wait to add the cheese and green onions. Store the mixture in the fridge. When ready to serve, fold in the cheese and onions. This keeps them fresh and crunchy. Enjoy your classic Mexican street corn off the cob delightfully! Check the Full Recipe for detailed steps. We covered a lot today, from choosing fresh corn to cooking methods. You learned how to make a creamy sauce and avoid common mistakes. I provided you with fun variations to try, like spicy street corn. I also shared tips for storing leftovers and reheating them. Remember, simple steps can lead to tasty meals. Embrace your creativity in cooking, and enjoy the delicious results!

Classic Mexican Street Corn Off the Cob

Discover the vibrant flavors of Zesty Mexican Street Corn Off the Cob! This delicious recipe combines fresh corn, creamy sauce, and tangy lime, making it the perfect side dish for your next barbecue or festive gathering. With simple ingredients and easy steps, you can whip up this crowd-pleaser in just 25 minutes. Click through for the full recipe and elevate your summer meals with this tasty treat!
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Ingredients
  

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/2 cup sour cream

1 cup crumbled queso fresco (or feta cheese)

2 tablespoons lime juice (about 1 lime)

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional, for added heat)

2 green onions, finely chopped

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Corn: In a large pot, bring salted water to a boil. Add the husked corn and cook for 3-5 minutes, or until tender. Alternatively, you can grill the corn on medium heat for 10-12 minutes, turning occasionally, until charred and cooked through.

    Prepare the Sauce: In a medium mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper (if using). Mix well until smooth and creamy.

      Cut the Kernels: Once the corn has cooled enough to handle, stand each ear upright and carefully cut the kernels off the cob using a sharp knife.

        Combine: In a large bowl, mix the corn kernels with the creamy sauce, ensuring the corn is well coated.

          Add Cheese and Green Onions: Fold in the crumbled queso fresco and chopped green onions. Mix gently to distribute the cheese and onions throughout the corn.

            Serve: Transfer the corn mixture to a serving dish, garnishing with additional crumbled queso fresco and fresh cilantro on top. Serve with lime wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4-6