Light Mexican Street Corn Recipe

A wooden cutting board with three ears of corn topped with grated cheese and chopped cilantro

This light Mexican Street Corn Recipe is not only easy, but delicious.  This recipe is a family favorite.  It’s a great side dish the entire family will love.

A wooden cutting board with three ears of corn topped with grated cheese and chopped cilantro

Light Mexican Street Corn Recipe

I love sweet corn season! There’s nothing like a fresh cooked ear of corn when it’s in full season; it’s fresh, sweet and bursting with flavor.

Mostly I love to eat my sweet corn roasted with nothing on it; that’s right, simple and plain.  I love leftovers on salad, tacos and my specialty pizza mix (see below).  But, my family…well, they often like a little bit more in the mix; butter, salt, pepper, etc.  So how do you take sweet corn, serve it with everyone’s different sweet corn eating love and take it up a notch?  My new Light Mexican Street Corn Recipe!

Traditional Mexican Street Corn is heavy for me with sour cream, butter and mayonnaise often part of a recipe.  My family favorite combo has no creams, but a whole lot of flavor with my spiced mix, Cotija cheese and fresh cilantro.  It’s worth every bite; even this wins out to my plain eating corn ways…

Here’s the recipe to season, roast and enjoy… 

Light Mexican Street Corn

A wooden cutting board with three ears of corn topped with grated cheese and chopped cilantro

Ingredients

  • 3 ears of fresh sweet corn
  • 1/2 of a lime
  • 2 tablespoons canola oil
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 4 oz. Cotija cheese
  • Fresh Cilantro

Instructions

Preheat the oven to 350 degrees.

Remove any loose pieces from the husk and then place the corn, in the remaining husk, directly in the oven on the rack.

Bake the corn for 40 minutes.

While the corn is cooking, squeeze the juice from the lime into a bowl.  Add in the canola oil, onion powder, sea salt, garlic powder and chili powder into the lime-juice and stir the ingredients together.

Finely shred the Cotija cheese and set it aside.

Finely chop the fresh cilantro using clean herb scissors.  If you don’t have herb scissors, use a knife and a cutting board.

Once the corn has finished cooking take it out of the oven with an oven mitt and let it cool until the corn is warm, but no longer hot.  Peel the husk back.

Baste all sides of the corn with the spiced lime mixture.  Sprinkle one side with cheese and a little fresh cilantro.

Notes

Kids Cooking Club logo next to Price Chopper Market 32 logo

More About Making this Recipe:

Cotija cheese: You can find Cotija cheese in the specialty cheeses near the deli at your local Price Chopper and Market 32 Supermarkets.

Fresh Cilantro: Fresh cilantro can be found in the produce area, typically near the bell peppers at your local Price Chopper and Market 32 Supermarkets.

Traditional Mexican Street Corn: Traditional Mexican street corn typically involves the corn buttered and rolled in a spiced sour cream, and sometimes mayonnaise mixture, and then topped with Cotija cheese and fresh cilantro.

More Corn Love: Have leftover cooked corn on the cob?  How about turning it into a grilled specialty pizza!  I know it sounds unusual, but it’s a must try.  It’s full of flavor and has become another family favorite recipe.  This is a great combination of veggies and that little drizzle of balsamic glaze is the perfect finishing touch.  Follow the link below the picture for this mouth watering leftover yum.

Grilled vegetable pizza made with fresh shredded mozzarella and fresco cheese, left over sweet corn, poblano peppers, grape tomatoes, red onions on top of pizza with balsamic glaze.

Grilled Veggie Pizza Recipe Link

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