Mexican Street Corn is becoming more popular by the second. They are cheesy, creamy, buttery, charred, herby and oh my goodness so delicious! I am forever in love with this recipe and will definitely be trying some variations in the future. These babies are completely gluten free and even though they have a sweet tone, they are completely sugar free.
I use a few different cooking strategies to cook my corn for this recipe. I both boil it and grill it. I do this so that the corn gets soft from the boiling, and then charred from the grill giving it a little smokey flavor. The flavor combination here is insane. As soon as you bite in, you get the creaminess from the mayo, salty, cheesiness from the cheese and the sweet, smokey flavor from the corn. It literally melts in your mouth!
Our town holds block parties the 3rd Friday of every month during the summer. Unfortunately, due to coronavirus, this year they are not being held. But, one of my favorite parts was the Mexican Sweet Corn truck that always sat outside my favorite ice cream shop! Since those events are not happening this year, I had to figure out my own way to get ahold of this delicious meal!
- ears of sweet corn
- garlic cloves
- grated Pecorino Romano
- fresh parsley
- salt and pepper
To start, boil the ears of corn for about 10 minutes or until the corn starts to soften. When that is boiling, melt the butter and crushed garlic over low heat in a small sauce pan. Once the corn is done and the butter is melted, take both out to the grill.
Place the corn on the grill. The grill should be on medium heat. Using a basting brush, begin brushing the corn with the garlic butter until the whole ear is covered. Continue this process as the corn chars. Make sure you turn your corn often to the char is even.
Once the corn is done, take it inside. Spread the mayonnaise on the ears of corn. Sprinkle the corn with the Pecorino Romano cheese until the entire ear is covered. Cut up your parsley and sprinkle it on top. Season with salt and pepper. This is a messy one, so make sure you have a napkin handy!
Why do you boil and grill the corn?
Boiling the corn helps it to get soft. The grill will not cook it all the way through before it chars, so it is important to cook the corn in some way before charring. The grill is where you get that nice color on the corn. This is where most of the flavor comes from so definitely a necessary step.
Why do you add mayonnaise to the corn?
The mayo is what helps the cheese stick to the corn. It is like the glue that holds the cheese to the corn. The added ingredient also adds a ton of creamy flavors and pairs so well with the sweetness of the corn.
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Mexican Street Corn
- Boiling Pot
- Basting Brush
- 5 ears of sweet corn
- 1 stick butter
- 2 garlic cloves crushed
- ½ cup mayonnaise
- ½ cup Pecorino Romano Cheese grated
- 2 tablespoon parsley fresh
- salt and pepper to taste
- Boil corn in a boiling pot for about 10 minutes or until the corn begins to become soft.
- While the corn is boiling, melt the butter over low heat on the stove. Add in the crushed garlic and cook until garlic becomes fragrant.
- Once both the corn and garlic butter are done, take both out to the grill and place the corn on the grill on medium heat.
- Baste the corn with the butter garlic until all is covered. You will repeat this process throughout the grilling because this helps get that char on the corn.
- Once the corn is charred, remove from the grill and spread mayonnaise on all of the ears.
- Sprinkle the Pecorino Romano over the corn to cover it.
- Sprinkle with chopped fresh parsley.
- Season with salt and pepper.