While this recipe is not what you might expect me to share on Thanksgiving week, my spouse has raved about this Mexican Street Corn so many times I felt it was my duty to share this recipe with everyone.
A few months ago we went to a new open-air BBQ restaurant on the beach called the Water-Pig. There has not been a good place to get southern-style barbeque for years near the beach so when this place opened we could not wait to give it a try. In September we made our first visit and practically ordered one of everything on the menu, including their version of street corn. We knew after two bites I would be looking for recipes online to try and replicate this delicious side dish at home.
I found dozens of Mexican Street Corn recipes but ended making the one from Cookie and Kate with some variations. I may have shared this information previously, but I LOVE the Cookie and Kate website, using recipes from there at least once a week.
This original recipe suggests grilling the corn and while that is preferable I am not too great at cooking on the grill. I have included how to bake the corn in the oven instead. Prior to modifications, it has cotija cheese instead of parmesan and sour cream in place of my suggested greek yogurt.
- 4 ears of corn
- 1/2 tsp. Chili Powder
- 1/2 tsp. Sea Salt
- 1 Tbsp. Cilantro – chopped or grated
- 1/4 tsp. Cumin
- 1/4 C. Grated Parmesan cheese
- 4 Tbsp. Lime Juice
- 23 Tbsp. Pepitas (Pumpkin Seeds)
- 1/2 C. Greek Yogurt (optional)
- I like to use a dairy-free grated Parmesan. I can usually find the Follow Your Heart Parmesan Cheese brand at the local supermarket. It is more of a shredded cheese consistency than grated, however.
- The Greek Yogurt for the sauce is optional, but there are dairy-free brands of yogurt at most grocery stores. The original recipe also suggests using sour cream.
- If baking the corn, pre-heat the oven to 425 degrees. Spray a tiny bit of non-stick cooking spray on aluminum foil so that the ears of corn can be wrapped individually. Once the oven is preheated, cook corn for 10 minutes.
- While the corn is cooking, mix all spices together in a small bowl.
- After 10 minutes, remove corn and coat with a little more cooking spray. Sprinkle the top side with the spice mixture and rewrap with the aluminum foil. Place back in over for 10 more minutes.
- Next, make the yogurt sauce. Combine greek yogurt, lime juice, and parmesan cheese in a small bowl; mix thoroughly.
- Remove corn after the second set of 10 minutes, flip corn on the other side, sprinkle with the spice mixture, and then top with a few pepitas.
- Reseal foil and place in the oven for an additional 5 to 7 minutes.
- Remove corn and drizzle with yogurt sauce. (I like to reseal the aluminum foil to keep everything warm until it is ready to serve.)
Happy Cooking, Mrs. B