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Mexican Street Corn Bowl: 4 Must-Try Tips

Mexican street corn bowl
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Enjoy Mexican street corn, or esquites, served in a delicious bowl. This recipe offers a less messy way to enjoy your favorite corn, loaded with creamy sauce and flavorful toppings.

Ingredients

Scale
  • 4 ears of corn, husked
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt, to taste
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons finely diced red onion
  • Lime wedges, for serving

Instructions

  1. Preheat your grill or broiler.
  2. Grill or broil the corn until lightly charred and tender, about 8-10 minutes, turning occasionally.
  3. Let the corn cool slightly, then cut the kernels off the cobs.
  4. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and cumin.
  5. Add the corn kernels to the dressing and toss to coat.
  6. Season with salt to taste.
  7. Stir in the cotija cheese, cilantro, and red onion.
  8. Serve immediately with lime wedges.

Notes

  • For extra flavor, you can roast the corn in the oven instead of grilling or broiling.
  • If you don’t have cotija cheese, feta cheese can be substituted.
  • Adjust the chili powder to your preferred level of spice.

Nutrition

Find it online: https://savorandpin.com/mexican-street-corn-bowl-recipe-2/