Mexican Street Corn
If you’re looking for the perfect side dish to complement your BBQ pulled pork, this Mexican Street Corn is an unbeatable choice. Grilled to smoky perfection, each cob is coated in rich flavors that balance creamy, tangy, and spicy notes.
The vibrant combination of mayonnaise, lime zest, chili flakes, and creamy feta sauce adds a delightful twist, while crispy onion chips offer a satisfying crunch. This dish brings a burst of Mexican street food flair to your table, perfect for any gathering.
Whether you’re hosting a barbecue or craving a unique side dish, this Mexican Street Corn promises to elevate any meal with its bold, mouthwatering flavors.
Mexican Street Corn – Ingredients Section
Fresh corn cobs take center stage, offering a smoky sweetness once grilled. Melted butter enhances the corn’s natural flavors, adding a luxurious richness. Creamy mayonnaise provides a velvety base for the toppings, while lime juice and zest bring brightness and zing. Crumbled feta cheese melts into a tangy sauce, pairing perfectly with the subtle heat from chili flakes. Crispy onion chips lend a crunchy, savory finish, completing this delightful side dish.
Recipe Tips
- Soaking the Corn Husks: Before grilling, soaking the husks in water is crucial to prevent them from burning. If you’re short on time, soak them for at least 15-20 minutes. This simple step not only protects the husks but also helps steam the corn, making it juicier as it grills.
- Perfect Grilling Technique: Rotate the corn frequently on the grill to ensure even charring and to avoid burning. Grilling for 3-4 minutes per side gives the corn that signature smoky flavor without overcooking it. If you prefer a deeper char, extend the cooking time by a minute on each side.
- Customizing the Heat: Adjust the level of spiciness by varying the chili flakes. For a milder version, reduce the amount or use sweet paprika as an alternative. If you like extra heat, a sprinkle of cayenne pepper or a dash of hot sauce can add an extra punch. Balance the spice with additional lime zest for a refreshing contrast.
What to Serve with Mexican Street Corn
- BBQ Pulled Pork: The tender, savory flavor of BBQ pulled pork is the perfect complement to the bold and zesty Mexican street corn. The sweet and smoky profile of the pork enhances the corn’s creamy, tangy flavors, creating a balanced and indulgent meal.
- Grilled Chicken: Grilled chicken, lightly seasoned with herbs or citrus, pairs beautifully with the rich and tangy corn. The simplicity of the chicken allows the corn’s layers of flavor to shine while adding a lean protein that balances the meal.
- Avocado Salad: A fresh avocado salad, with a squeeze of lime and some cilantro, works wonders as a refreshing, creamy side dish. The buttery texture of avocado complements the crispy, spicy corn while keeping the overall meal light and vibrant.
FAQ
- Can I use frozen corn instead of fresh?
Yes, you can use frozen corn, but for the best texture and flavor, fresh corn is recommended. If using frozen corn, thaw and grill it thoroughly to achieve a similar smoky flavor. - What can I use instead of feta cheese?
You can substitute feta with cotija cheese, a popular Mexican cheese that’s crumbly and salty. For a milder option, try using queso fresco or even Parmesan. - How do I make this dish spicier?
To increase the heat, you can add more chili flakes or mix in a touch of cayenne pepper or hot sauce. You can also drizzle a bit of spicy mayonnaise for an extra kick. - Can I make this dish ahead of time?
It’s best to grill the corn fresh, but you can prepare the feta sauce in advance and store it in the fridge. Reheat the sauce just before serving, and assemble the dish when the corn is hot off the grill.
Mexican Street Corn – Perfect Side Dish with BBQ Pulled Pork!
Ingredients
- 8 ears of fresh corn
- 2 tablespoons of melted butter
- 1/4 cup mayonnaise
- 1 cup feta cheese
- 1/4 cup heavy cream
- 2 teaspoons chili flakes
- 2 limes zest and juice
- 1/2 cup crispy shallot chips
- Salt and pepper to taste
Instructions
- Prepare the Corn: Gently remove the corn husks, leaving them attached at the base. Secure the husks by tying them with string, then submerge the ears in water to soak. This helps prevent the husks from burning during the grilling process.
- Grill the Corn: Brush each cob generously with melted butter, seasoning lightly with salt and pepper. Place the corn on the grill, turning frequently to ensure an even cook, about 3 to 4 minutes on each side. Use foil under the husks to protect them from burning.
- Prepare the Feta Sauce: While the corn grills, pour the cream into a small saucepan and heat over low. Gradually add the feta cheese, stirring continuously until fully melted and combined, forming a smooth, creamy mixture. Be mindful to stir often to prevent sticking.
- Assemble the Dish: Once the corn is fully grilled, brush each cob with a layer of mayonnaise. Drizzle the feta sauce over the corn, then finish with a squeeze of fresh lime juice, a sprinkle of zest, and a dusting of chili flakes. Garnish the dish with crispy shallot chips for a final touch of texture.
