I just learned how to make my own homemade healthy mayo, specifically for this recipe, and for my Mexican Corn Dip recipe. Generally, I use plain Greek yogurt as a mayo substitute, but for these recipes, it didn’t taste right.
I love all things corn: corn tamales… corn chowder… and especially Mexican street corn! It’s typically made with corn on the cob, but I used canned corn for this recipe. Either one works.
Just make sure to use my homemade mayonnaise recipe when preparing it! I try to make my own condiments whenever possible to avoid questionable store bought ingredients, and surprisingly, homemade mayo is super easy to make, and you only need 5 ingredients.
Cotija cheese can be a bit difficult to find, so you’re welcome to sub crumbled goat cheese if you like the taste of it. You can also sub chili powder for paprika if that’s available to you.
| Mexican Street Corn | Print |
- 1 can of corn (or 4 ears of corn)
- ¼ cup homemade mayonnaise
- 2 tbsp light sour cream
- 1 tbsp lime juice
- ¼ cup grated Cotija cheese
- Smoked paprika, garlic powder and sea salt for seasoning
- Optional: chopped cilantro for garnish
- If using canned corn, boil in a pot over medium heat for 5-10 minutes until warm.
- If using corn ears, place a skewer into the bottom of each corn cob and grill for 10 minutes, turning often, until corn kernels are brown.
- In a mixing bowl, combine mayo, sour cream, lime juice and seasonings. Stir to combine.
- Spread the mixture over the corn, then top with cheese and garnish.
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