Anna's Basket — Mexican Style Street Corn

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Mexican Style Street Corn

Celebrate Sweet Corn Season with Mexican Style Street Corn!

There’s nothing quite like biting into a fresh, crunchy cob of Ontario sweet corn at its peak. While sweetcorn is delightful on its own, sometimes it’s fun to mix things up. This recipe adds a fun and flavorful Mexican twist—perfect enjoyed on the cob or as a creamy, tangy dip with fresh toppings.

Savor summer’s sweetest treat at its very best!

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INGREDIENTS (Serves 12)

•   12 fresh corn cobs, husked

•    3 tbsp olive oil
•    Salt and pepper, to taste (for seasoning the corn)
•    1 cup mayonnaise
•    1 ½ cups 5% plain Greek yogurt
•    1 ½ cups feta or cotija cheese, crumbled (divided)
•    2 cloves garlic, minced
•    ½ tsp ground cumin
•    ½ tsp ground coriander
•    1 tsp chili powder (plus extra for garnish)
•    ¼ tsp powdered adobo chili
•    1 tsp salt (for the crema)
•    ½ tsp black pepper (for the crema)
•    Juice of 3 limes (plus lime wedges for serving)
•    ¼ cup chopped fresh cilantro (plus extra for topping)
•    ½ cup sliced green onions
•    ½–1 cup fresh or pickled jalapeños (sliced)

Instructions
1.    Preheat grill to medium-high heat.
2.    Brush each corn cob with olive oil and season with salt and pepper to taste.
3.    Grill corn, turning every few minutes, until charred and tender (about 10–12 minutes).
4.    In a bowl, whisk together Greek yogurt, mayonnaise, garlic, lime juice, chili powder, adobo chili powder, cumin, coriander, salt, and black pepper to make the crema.
5.    Brush or spoon the crema generously over each hot grilled corn cob.
6.    Sprinkle crumbled cotija or feta cheese evenly over the coated corn cobs.
7.    Place the corn under the broiler for 2–3 minutes, watching closely, until the cheese softens and slightly browns.
8.    Remove from broiler and immediately sprinkle with chopped cilantro and dust with extra chili powder if desired.
9.    Serve hot with lime wedges for squeezing over the top.

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Optional Dip Version (Esquites)

If you’d rather enjoy this as a dip, follow the same recipe but slice the grilled corn kernels off the cob after step 3. Toss the corn with extra crema (to desired creaminess), half the cheese, and half the cilantro. Spread into a broiler-safe dish, top with remaining cheese, and broil until the cheese softens and browns. Garnish with cilantro, green onions, jalapeños, and extra chili powder. Serve warm with tortilla chips or as a side dish.

Enjoy!!