Quick Mexican Street Corn

Today, I’m excited to share some of my favorite Hispanic recipes with you as part of Hispanic Heritage Month. One of these is this incredibly easy and delicious Mexican Street Corn. It’s so incredibly satisfying and I would want to eat it every day.

Today, we’re making the sauce for the corn and also incorporating some of the cheese from the Crema Mexicana Agria. The nice thing about the cheese is that it doesn’t melt, which makes it very creamy. When you put the sauce on the warm corn, it gets the warmth of the corn, and the creamy Crema sauce with the nice little pockets of cheese. I’m obsessed with this dish.


  • 4 ears of corn
  • ¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)
  • ¼ cup of mayonnaise
  • ½ cup of Cotija cheese, crumbled
  • 2 cloves of garlic, crushed (or finely minced)
  • ¼ teaspoon of fine sea salt
  • Juice and zest of 1 lime
  • 1/4 cup of Cilantro, finely chopped
  • ½ teaspoon of chipotle chili powder


This recipe for Mexican Street Corn can be made any way you want it. For me, the most important thing when it comes to making it is that it’s cooked directly on the grill. I prefer to have the corn removed from the husks in order to get those lovely, charred corn kernels. You can also leave the husks on for added flavor.

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