Street corn is a popular Mexican street food, typically served as whole ears smothered in mayo, spices, and cheese. This recipe adds a twist by cutting the corn off the cob and lightening it up by subbing Greek yogurt for most of the mayonnaise. While the corn should be served warm, it can easily be made ahead of time and reheated on the grill or stove, in a cast iron skillet or other heat proof pot. Just be sure to wait to add the cheese until the corn has been reheated.
Yield: 4 - 5 servings
- 4 ears corn
- 3 Tbsp sour cream
- 2 Tbsp Greek yogurt
- 1 tsp mayonnaise
- 2 garlic cloves
- 1/2 lime, juiced
- 1/2 tsp ground chipotle pepper
- 1 tsp ancho chili powder
- 1/2 tsp kosher salt
- 1/4 cup crumbled cotija or grated Parmesan cheese, plus more for serving
- 1/4 cup chopped cilantro
Shuck corn ears to remove husks and fibers, leaving stems on if possible. Grill over medium heat for 20 minutes, rotating every 5 minutes, until all sides have developed some charring.
Remove corn and set aside until ears are cool enough to handle, about 10 minutes. Hold each corn cob upright by the stem and carefully cut off the kernels. (Doing this in the middle of a pie pan or rimmed baking sheet will help keep kernels from bouncing all over the counter and onto the floor as you cut.) Place corn in a mixing bowl.
To the corn, add all remaining ingredients, minus cilantro. Mix thoroughly. Taste and add additional salt or pepper if desired. Fold in cilantro. Serve immediately, sprinkling each serving with the additional cheese.