On the Cob: 4 servings. Off the Cob, aka Dip: About 3 cups
On or off the cob, the flavors of Mexican street corn are delicious and fun. Grilling the ears of corn adds smokiness, and if you don’t have a grill or a grill pan for the stovetop you can still boil the ears for all kinds of yum!
- 4 ears corn, shucked
- 4 Tbsp mayonnaise (or sour cream, for dip version)
- 4 Tbsp butter, or butter substitute, melted
- 8 Tbsp cotija cheese, crumbled
- ¼ cup finely diced red onion (for dip version)
- 1 clove garlic, minced (for dip version)
- 1 lime (on the cob – cut into wedges; off the cob/dip – juiced)
- Salt and pepper to taste
- For serving: chili powder, hot sauce, freshly chopped cilantro and grated parmesan cheese.
Cook the corn:
Grilling – Preheat grill to high and heat for 10 minutes (alternatively, preheat grill pan to high). Add corn and cook, turning often, until charred all over, about 10 minutes.
Boiling – Place corn in large pot of boiling water. Cook for 5-7 minutes or until tender. Remove ears and drain. **If you’re keeping the corn on the cob, brush each ear with butter/substitute. If you’re making the dip, remove corn from cob once cool enough to the touch.
On the Cob – Brush corn with a layer of mayonnaise and sprinkle with chili powder, crumbled cotija cheese, cilantro, hot sauce and grated parmesan. Serve warm with lime wedges.
Off the Cob/Dip – Place kernels in large bowl. Mix the corn with mayonnaise/sour cream, butter/substitute, cotija, red onion, minced garlic and lime juice until well-combined. Serve with chili powder, hot sauce, cilantro and grated parmesan for toppings. Add salt and pepper as needed.