Cinco de Mayo is just over a week away! I’m in full planning mode, as it’s one of my favorite holidays to celebrate since moving to Arizona. Unfortunately, I won’t actually be in town this year because I’ll be flying to London for work. So we’re celebrating early at my house. We are going to make these micheladas and elotes, which is grilled Mexican street corn, to serve alongside other great Mexican fare.
If you haven’t had Mexican street corn before, you’re missing out! My husband first introduced me to it after he tried the authentic kind on a trip to Mexico. Lucky for me, he’s pretty handy with the grill. He whipped this up for us in hardly any time. Mexican street corn is a great side dish to accompany almost any summer meal. It works perfectly as a side with grilled meats, or you can cut it off the cob and add it to salsa or top your protein with it.
This Mexican street corn recipe is super simple to make. All you need is mayonnaise, sour cream, cotija cheese, chili powder, garlic, cilantro, lime, and corn. Mixing the ingredients together, you make a rub to generously smother the corn once it’s grilled. For this recipe, we didn’t skimp on the ingredients. We used Shamrock Farms sour cream, which is the best because it starts with the best milk that has no added growth hormones. Also, it is rigorously tested for purity and is cold packaged and shipped so it arrives fresh. The sour cream is ultra creamy and comes in four flavors: original, creamy ranch, french onion, and zesty jalapeno. For this recipe, we opted to use original, but jalapeno would be great too, for an added kick. Shamrock Farms sour cream is so versatile and works great for dipping, topping or mixing.
Another key ingredient in this recipe is the cotija cheese. Nearly all grocery stores in Arizona carry this Mexican cheese, but if you can’t find it where you live, you can definitely use feta. The goal is to use a salty cheese, which goes perfectly with the creamy sour cream and spicy topping.
I’m so glad my hubby decided to create this Mexican street corn for us to celebrate Cinco de Mayo early. It is SO yummy and so easy to make. If you’d like to try it for yourself, check out our recipe details below. Happy Cinco de Mayo!
Mexican Street Corn Recipe
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1/2 teaspoon ancho chili powder
1 medium garlic clove, finely minced
1/4 cup finely chopped cilantro
4 ears shucked corn
1 lime, cut into wedges
Prepare your gas or charcoal grill. While preheating, combine mayonnaise, sour cream, cheese, chili powder, garlic and cilantro in a large bowl. Stir until mixed; set aside.
When grill is hot, place corn directly on the hot side of the grill to cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat the corn on all sides. Sprinkle with extra cheese and chili powder. Serve immediately.
This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.