Street Corn Recipe

Corn: Fresh ears of corn are the star of this dish, providing a sweet and juicy base.

Mayonnaise: Adds a creamy texture and rich flavor to the corn.

Cotija cheese: A crumbly Mexican cheese that adds a salty and tangy flavor.

Chili powder: Provides a mild heat and enhances the overall flavor.

Cilantro: Fresh herb that adds a burst of freshness and color.

Lime: Adds a tangy and zesty finish when squeezed over the corn.

To achieve the perfect char on your corn, make sure to rotate the ears frequently while grilling. This ensures even cooking and prevents burning. Additionally, if you want an extra layer of flavor, consider brushing the corn with a bit of melted butter before applying the mayonnaise. This will add a rich, buttery taste that complements the cotija cheese and chili powder beautifully.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Simply thaw and roast them to mimic the charred flavor of grilled corn.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tanginess while being a healthier option with more protein and less fat.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and a pinch of cayenne pepper can replicate the smoky and spicy notes of chili powder.

• cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, providing a fresh, herbaceous flavor without the soapy taste some people experience with cilantro.

• lime - Substitute with lemon: Lemon wedges can be used in place of lime wedges, offering a similar acidic and citrusy flavor to brighten up the dish.

• Allow the corn to cool completely before storing. This helps prevent condensation, which can make the corn soggy.
• Wrap each ear of corn individually in aluminum foil or plastic wrap to maintain its flavor and moisture.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This will keep the corn fresh and prevent it from absorbing any unwanted odors from the fridge.
• Store the corn in the refrigerator for up to 3-4 days. For best results, consume it within this timeframe.
• To freeze, first, remove the cotija cheese and cilantro from the corn. These ingredients do not freeze well and can be added fresh when reheating.
• Wrap the corn tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Place the wrapped corn in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• Freeze the corn for up to 2-3 months. For optimal taste and texture, try to use it within this period.
• When ready to enjoy, thaw the corn in the refrigerator overnight. Reheat on the grill or in the oven at 350°F (175°C) until warmed through.
• After reheating, brush with fresh mayonnaise, sprinkle with cotija cheese, chili powder, and cilantro, and serve with lime wedges.

• Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to keep it moist. Place them on a baking sheet and heat for about 15 minutes, or until warmed through.
• For a quicker method, use the microwave. Place the corn on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking to ensure it's heated evenly.
• If you prefer a bit of a charred flavor, reheat the corn on a grill. Preheat the grill to medium heat and place the corn directly on the grates. Turn occasionally for about 5 minutes until heated through and slightly charred.
• For a stovetop option, heat a skillet over medium heat. Add a small amount of olive oil or butter and place the corn in the skillet. Turn occasionally, heating for about 5-7 minutes until warmed through.
• If you have an air fryer, preheat it to 350°F (175°C). Place the corn in the basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the corn, giving it a charred and smoky flavor.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Basting brush: Used to apply the mayonnaise onto the hot corn.

• Measuring cups: Necessary for accurately measuring the mayonnaise and cotija cheese.

• Knife: Used to chop the cilantro and cut the lime into wedges.

• Cutting board: Provides a safe surface for chopping cilantro and cutting lime.

• Serving platter: Ideal for presenting the grilled corn with all the toppings.

• Small bowl: Useful for mixing the chili powder and cotija cheese if desired.

Preheat the grill: Preheat the grill while preparing the corn and other ingredients to save time.

Use pre-crumbled cheese: Buy pre-crumbled cotija cheese to avoid extra prep work.

Prep ingredients in advance: Chop cilantro and cut lime wedges ahead of time.

Brush quickly: Use a silicone brush to apply mayonnaise swiftly and evenly.

Grill multiple ears: Grill all corn ears at once to save cooking time.