Mexican Street Corn : Grilled corn on the cob that is seasoned with chili spices, lime juice, slathered in a creamy sauce (Mexican Crema, Sour Cream or Mayo), rolled in crumbled queso fresco and sprinkled with cilantro.
I Love, Love, LOVE, Mexican Street Corn and without doubt it’s one of the BEST foods of summer. But when I’m at a Summer BBQ in a pretty white sundress…. This wonderful Mexican Street Corn can turn into a messy disaster and let’s be honest there isn’t really a “dainty” way to eat corn on the cob. Plus is there anything more annoying than when you get a piece of corn cob stuck in your teeth?
But I have a solution to avoid this Summer disaster. I’m taking all the delicious flavors of Mexican Street Corn and adding in some jalapeño, garlic, and baking it in a spicy creamy sauce. Top it all off with some crispy tortilla strips and you’ve got a prefect summer side dish that will not ruin your favorite white sundress.
Jalapeño Garlic Baked Mexican Street Corn
The Jalapeño Garlic Sauce:
3/4 Cup Mayonnaise
1/4 Cup Sour Cream
1/2 Lime, the juice and zest
1 Packet of Homemade Gourmet Jalapeño Garlic Cheese Ball Mix
Veggies and Produce:
6 Ears Fresh Corn on the Cob
2 Tablespoons Butter
1 Small Red Onion, diced
1 Jalapeño, minced
1 Clove Garlic, minced
1 Handful Cilantro, chopped
10 oz. Queso Fresco, crumbled
1/2 Lime, juice
4 Corn Tortillas, cut into thin strips
Salt and Pepper
Preheat the oven to 450 degrees and preheat the grill or grill pan.
Mix all the ingredients for the Jalapeño Garlic Sauce together in a small bowl and refrigerate for at least 30 minutes.
Cut the corn tortillas in half then into small strips. Lay the tortilla strips on a sheet pan and bake for 8-10 minutes at 450 degrees, until crispy. Then reduce the oven temperature to 400 degrees.
Grill the corn on the grill (or grill pan) until charred on all sides, about 3-5 minutes per side.
Allow the corn to cool then carefully remove the kernels from the cob. An old bunt pan makes a perfect stand for removing the corn from the cob and catching all the kernels.
Heat a large oven proof skillet over medium-low heat with 2 tablespoons of butter. Sauté the onion, garlic, and jalapeño for 2-3 minutes until just tender. Add the grilled corn to the pan, season to taste with salt and pepper taste, and cook for 1-2 more minutes.
Remove the pan from the heat and stir in the crumbled Queso Fresco, Cilantro, squeeze on the lime juice, and stir in the Jalapeño Garlic Sauce. Top with the crispy tortilla strips and bake at 400 degrees until hot and bubbly, 15 -20 minutes.
Serve alongside all your favorite Mexican dishes.