Easy Mexican Street Corn

How to make Street Corn at Home: The best Mexican Street Corn is made my smearing piping hot corn on the cob with mayonnaise and dredging it with Queso or Cotija cheese, fresh cilantro(optional), chili powder, lime and plenty of salt and pepper.

The mayonnaise melts right into the corn to take on a whole new flavor and acts as the glue to hold everything together. It’s incredibly tasty, as well as addicting and very messy which somehow makes it all the more enjoyable to eat.

Have you ever made Mexican Street Corn at home before?? If not then you’re missing out and should add this to your must try list ASAP!

2 corn remove husks
2 tablespoons mayonnaise (or as desired)
2 tablespoons sour cream (or equal parts if you use more mayo)
2 teaspoons Tajin seasoning (or more as desired)
¼ cup cotija cheese
Lime wedges for serving
In a large pot add in about 6 cups of salted water. Bring to a boil and add in corn. Cover the pot, turn off the heat and allow the corn to sit in the hot water for 10 minutes.
Remove corn from the pot allow it to cool, and push a wooden skewer into the corn. In a small bowl, mix together the mayo and sour cream.
Brush the mayonnaise mix generously on the sides of the corn.
Spoon Tajin seasoning over the corn, then sprinkle cotija cheese on top. Serve with lime wedges.

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