Description
This spicy jalapeño Mexican street corn recipe brings a bold, fiery kick to a classic favorite. Charred corn, creamy sauce, and a generous amount of fresh jalapeños create an unforgettable taste.
Ingredients
Scale
- 4 ears fresh corn, shucked
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1-2 jalapeños, finely minced (remove seeds for less heat)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for extra heat)
- 1/2 cup crumbled cotija cheese
- Lime wedges, for serving
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Grill the shucked corn directly on the grates, turning occasionally, until kernels are tender and slightly charred, about 8-10 minutes.
- While the corn cooks, prepare the creamy sauce. In a medium bowl, combine mayonnaise, sour cream, cilantro, lime juice, minced jalapeños, chili powder, smoked paprika, and cayenne pepper (if using). Stir until well combined.
- Once the corn is grilled, carefully spread the creamy sauce evenly over each ear of corn.
- Roll the sauced corn in the crumbled cotija cheese, pressing gently to adhere.
- Serve immediately with extra lime wedges on the side.
Notes
- Adjust the amount of jalapeños to your preferred spice level. For more heat, leave some seeds in.
- If fresh corn is not available, you can use frozen corn. Thaw it completely and pat dry before grilling.
- For an extra smoky flavor, add a dash of liquid smoke to the sauce.
- Cotija cheese can be substituted with feta cheese if unavailable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg