Street Food Favorites
Crispy Baja Fish Tacos
Beer-battered fish with crunchy slaw and chipotle sauce.
Street Food Favorites
Charred Mexican Street Corn
This is the corn cart favorite that turns up at every street fair for good reason — charred kernels, a tangy mayo-lime crema, salty cotija, and a dusting of chili powder. It comes together with a handful of pantry staples and a hot grill or skillet.
10 minPrep Time
10 minCook Time
20 minTotal Time
4Servings
EasyDifficulty
Ingredients
- 4 ears fresh corn, husked
- 1 tbsp neutral oil
- 1/3 cup mayonnaise
- 2 tbsp sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese, plus more for topping
- 1 tsp chili powder, plus more for topping
- 1 lime, cut into wedges
- 2 tbsp chopped cilantro
Method
- Preheat a grill or a large grill pan over medium-high heat. Brush the corn lightly with oil.
- Grill the corn, turning every couple of minutes, until charred in spots on all sides, about 8 to 10 minutes total.
- While the corn cooks, whisk together the mayonnaise and sour cream in a small bowl.
- As soon as the corn comes off the heat, brush each ear generously with the mayonnaise mixture.
- Roll the corn in cotija cheese, dust with chili powder, and top with a squeeze of lime and chopped cilantro before serving.
Note: No grill? A dry cast iron skillet over high heat works well — just cut the kernels off the cob first if your pan isn't big enough for whole ears, and char them in a single layer.
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