Fiesta in Every Bite: Quick Mexican Street Corn Recipe

Get ready to transport your taste buds to the bustling streets of Mexico with this mouthwatering Quick Mexican Street Corn recipe! Bursting with flavor and spice, this dish features tender ears of corn, grilled to perfection and slathered with a creamy, tangy sauce, then finished with a sprinkle of cheese and a squeeze of lime. Whether you’re hosting a backyard barbecue or simply craving a taste of summer, this Mexican street corn will delight your senses and leave you coming back for more. Let’s dive into the fiesta of flavors and discover how to make this irresistible dish!

Ingredients:

• 4 ears of corn, husked
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 tablespoons mayonnaise (vegan mayo can be used)
• 1/3 cup sour cream or Mexican crema
• 1 1/2 teaspoons Cajun spice
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon cilantro, chopped
• 1/2 cup feta or cotija cheese, crumbled
• 1 tablespoon lime juice
• 1 teaspoon chipotle or chili powder (optional)

Instructions:

1. Grill the Corn:

1. Preheat your grill to medium-high heat.
2. Brush each ear of corn with olive oil and season generously with salt and pepper.
3. Place the corn directly on the grill and cook, turning occasionally, until charred in spots and tender, about 10-12 minutes.

2. Prepare the Sauce:

1. In a small bowl, combine the mayonnaise, sour cream (or Mexican crema), Cajun spice, smoked paprika, onion powder, garlic powder, and chopped cilantro. Mix until well combined.

3. Coat the Corn:

1. Once the corn is grilled to perfection, remove it from the grill and place it on a serving platter.
2. Using a brush or spoon, coat each ear of corn generously with the sauce mixture, making sure to cover all sides.

4. Add the Toppings:

1. Sprinkle the crumbled feta or cotija cheese over the sauced corn.
2. Drizzle with lime juice and sprinkle with chipotle or chili powder, if desired, for an extra kick of flavor.

5. Serve and Enjoy:

1. Serve the Quick Mexican Street Corn immediately, garnished with extra chopped cilantro and lime wedges on the side for squeezing.

Cook’s Notes and Variations:

• Grill Alternative: If you don’t have access to a grill, you can also cook the corn using a stovetop grill pan or broil it in the oven until charred and tender.
• Sauce Variation: Feel free to customize the sauce to suit your taste preferences by adjusting the amount of spice, acidity, or creaminess.
• Cheese Options: If you can’t find cotija cheese, feta cheese makes a great substitute with its tangy flavor and crumbly texture.
• Vegan Version: To make this dish vegan, simply use vegan mayonnaise and omit the dairy-based sour cream or cheese. You can also use dairy-free cheese alternatives if desired.

Keto and Low-Carb Versions:

Enjoy the vibrant flavors of Quick Mexican Street Corn while staying true to your keto or low-carb lifestyle with these adaptations:

Keto Version:

• Replace the corn with grilled zucchini or summer squash slices for a low-carb alternative.
• Use full-fat mayonnaise and sour cream to keep the carb count low while adding richness and flavor.
• Opt for crumbled cotija cheese instead of feta cheese for an authentic Mexican taste without the extra carbs.
• Skip the lime juice or use it sparingly to reduce the carb content, as citrus fruits can contain natural sugars.

Low-Carb Version:

• Substitute the corn with cooked cauliflower florets or broccoli for a lower carb option that’s still packed with flavor and texture.
• Choose a low-carb mayonnaise and sour cream alternative made with avocado oil or olive oil for a creamy sauce without added sugars.
• Use a combination of grated Parmesan cheese and nutritional yeast instead of feta or cotija cheese for a cheesy topping with fewer carbs.
• Omit the optional chipotle or chili powder to reduce the spice level if desired.

Frequently Asked Questions (FAQs):

Q: Can I boil the corn instead of grilling it?

A: Yes, you can boil the corn instead of grilling it if you prefer. Simply place the husked corn in a pot of boiling water and cook for 5-7 minutes, or until tender. Drain the corn and proceed with the recipe as directed.

Q: Can I make the sauce ahead of time?

A: Absolutely! The sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Simply give it a good stir before using to ensure that the flavors are well combined.

Q: Can I use regular paprika instead of smoked paprika?

A: While smoked paprika adds a unique smoky flavor to the dish, you can certainly use regular paprika if that’s what you have on hand. Just keep in mind that the flavor profile will be slightly different.

Q: Can I grill the corn indoors using a grill pan?

A: Yes, you can grill the corn indoors using a grill pan on the stovetop. Simply preheat the grill pan over medium-high heat, brush the corn with olive oil, and grill for 10-12 minutes, turning occasionally, until charred and tender.

In conclusion, Quick Mexican Street Corn is a delightful dish that’s bursting with bold flavors and vibrant colors. Whether you’re enjoying it as a side dish, appetizer, or main course, this recipe is sure to be a hit with friends and family alike. With its smoky grilled corn, creamy sauce, and zesty toppings, it’s a fiesta for your taste buds that’s quick and easy to make. Plus, with keto and low-carb adaptations available, everyone can enjoy the deliciousness of this classic Mexican street food. So, fire up the grill, gather your ingredients, and get ready to savor the flavors of Mexico with this irresistible dish!

Treat yourself to a taste of summer with Quick Mexican Street Corn – it’s a flavor explosion you won’t want to miss!

This detailed blog post provides a comprehensive guide to making Quick Mexican Street Corn, including ingredients, instructions, variations, FAQs, and adaptations for keto and low-carb diets, ensuring that readers have all the information they need to recreate this vibrant and flavorful dish.