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Mexican Street Corn using Ontario's Freshest Corn!!


  • 6 to 8 medium ears sweet corn, husks removed

  • 1/2 cup sour cream

  • 1/2 cup mayonnaise

  • 1/2 cup minced cilantro

  • 1 table spoon of smoked paprika

  • 1 clove garlic, minced

  • 1/4 teaspoon ground chipotle pepper

  • 2 teaspoons lime zest, from one lime

  • 2 tablespoon lime juice, from one lime

  • 1/2 cup cotija cheese, crumbled (can substitute parmesan or feta)

  • Salt and pepper to taste

  • 2 teaspoons butter, melted

  • Lime wedges, to serve

1 Boil Salted Water. When boiled submerge and par-cook fresh corn for 5 minutes.

2 Heat a gas or charcoal grill to 350-400F. Clean the grates once it has heated.

3 Whisk together the sauce: In a bowl, whisk together the sour cream, mayonnaise, cilantro, smoked paprika, garlic, chipotle pepper, lime zest and lime juice. Salt and pepper to taste. Set sauce aside.

4 Grill the corn: Place the precooked corn directly onto heated grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat.

5 Top the corn with melted butter.

6 Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the sauce mixture. Sprinkle with crumbled cojita cheese (or shaved parmesan, crumbled feta). Serve immediately with extra lime wedges.

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