Tex-Mex Street Corn Copout Lunch
This Tex-Mex Street Corn Copycat recipe is perfect for your next cookout or picnic. Inspired by the famous street food classic, this easy-to-make dish brings the flavor of a bustling market to your backyard.
Allergens
Dairy (cotija cheese), Eggs (mayonnaise)
Ingredients
- 6 ears of corn, shucked
- 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat the grill to medium heat.
- In a small bowl, mix together the chili powder, smoked paprika, salt, and pepper.
- Brush the corn with vegetable oil and then sprinkle with the spice mixture, coating each ear evenly.
- Grill the corn for 8 10 minutes, turning occasionally, until tender and slightly charred.
- In a separate small bowl, combine mayonnaise and cotija cheese.
- Remove the grilled corn from the grill and spread each ear with the mayo cheese mixture.
- Sprinkle each ear of corn with chopped cilantro and squeeze lime wedges over the top.
- Serve immediately and enjoy!
Chef’s Insight
The combination of smoky spices and tangy lime brings out the natural sweetness in the corn, creating a perfect balance of flavors.
Notes
For best results, use fresh corn that is in season.