Deconstructed Mexican Street Corn combines grilled corn “off the cob”, cilantro, sour cream, lime juice & parmesan cheese for an amazingly flavorful side dish recipe!
If you haven’t experienced Mexican Street Corn, you must not live in Southern California or New York City! This delectable dish is typically served by a street vendor and combines sweet grilled corn with spicy cayenne pepper, creamy sour cream and rich parmesan cheese.
I served mine “deconstructed”, meaning off the cob and mixed with all the delicious ingredients that are usually smothered on top. This was an easier way to serve multiple people at a dinner party.
After all, you never want someone to show up unannounced and be left without an ear of corn! This version of the dish eliminates that problem. A problem that I’m sure was keeping most of you up at night 😉
Check out this quick & easy video to learn how to make this Mexican Street Corn Off the Cob & view the full recipe below!
Ingredients (serves 6-8)
- 5 ears of corn
- 1/2 cup sour cream
- 3 limes (juiced)
- 1/2 tsp cayenne pepper
- 1/4 cup parmesan cheese (grated)
- 1 tbsp fresh cilantro (chopped)
Start by pulling the husks off the kernels, yet keeping them attached to the cob for easier handling. Place the ears of corn on the grill over medium heat.
Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred. Remove from the grill and allow to cool slightly for easier handling.
Remove the kernels from the cobs using a sharp knife.
And the kernels to a saucepan over medium heat.
Add the sour cream, lime juice and cayenne pepper and mix well.
Heat for 5-7 minutes then place in a serving bowl and top with the parmesan cheese and fresh cilantro.
If you love corn as much as I do, you’ll also love these top 5 corn recipes!
- Vegetarian Cheesy Avocado & Corn Enchiladas
- Quinoa Corn Salad with Avocado Dressing
- Blackberry Serrano Cornbread
- Roasted Poblano Corn Salsa
- Italian Corn Salad