During the summertime, we try to grill as many dishes as we can. This Grilled Mexican Street Corn might be my favorite grilled dish we’ve ever made- it’s so good, I can’t stop thinking about it!
One of the huge benefits we get here in Michigan is we have really great produce during the summer months. Right now, sweet corn is in season so sweet corn is on the menu multiple days a week. Coming up with new ways to eat sweet corn has been something I’ve been figuring out for the past few summers. Sweet corn can either be boiled or grilled but grilled definitely wins my vote. When I heard my Grandma say ” I had the best corn, spread with this white stuff & cheese”, I wanted to find out what it was and give it a try. Thankfully, I have a husband that is a chef so I was able to pick his brain for the best (easiest) ways to make this dish.
How to Cook the Corn
Grilling the corn is definitely the way I would do this dish but you don’t have to. If it’s wintertime or you don’t feel like firing up the grill, you can boil the corn too. For grilling or boiling, take the husks off the corn. I like to leave the stem on to use as a “handle”. Once the grill is heated, place the corn directly on the grill. Rotate the corn every 2-3 minutes for about 10-12 minutes total. I like to have darkened kernels on all sides. The darkened kernels from the grill has the best smokey flavoring.
Once the corn is finished cooking, let the corn cool down for a few minutes (about 6-8 minutes) before adding the creamy spread. In a bowl, mix together the creamy spread; light sour cream, mayo, garlic cilantro, lime juice and Trader Joe’s Chili Lime Seasoning. When the corn cobs have cooled down some, smother the spread on all sides of the corn. The spread acts as a glue for the toppings. Next sprinkle the toppings on all sides with Cotija cheese, cilantro, Trader Joe’s Chili Lime seasoning. Serve with lime wedges so you can add more lime juice if you’d like. Serve and enjoy this delicious dish!!