Chili’s Street Corn Recipe
Chili’s Street Corn is a flavorful, Mexican-inspired dish that is great for any occasion. This easy recipe uses grilled corn as the base, with a creamy and tangy topping of mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and fresh cilantro.
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Servings: 3 people
Calories: 386kcal
Equipment
- cast iron skillet
- measuring spoon
Ingredients
- 3 tbsp Dukes mayonnaise With its creamy and velvety consistency this mayonnaise creates a smooth and indulgent sauce, enriching the overall taste of the corn.
- 2 tbsp fresh cilantro chopped The fragrant and vibrant cilantro leaves offer a burst of herbal aroma and a pop of green color, enhancing the visual appeal and adding a fresh herbal note to the dish.
- 2.5 tbsp cotija cheese This crumbly and salty Mexican cheese adds a rich and tangy flavor elevating the dish with its unique and distinct taste.
- 2.5 tsp fresh lime juice about 1 large or 2 small limes: The bright and citrusy lime juice adds a refreshing zing, balancing the richness of the other ingredients and adding a burst of freshness.
- 3 tbsp extra-virgin olive oil The smooth and fruity olive oil not only adds a luscious texture but also brings a subtle depth of flavor to the dish.
- 3 Ears of Husked Corn The sweet and juicy ears of corn with their golden kernels, provide a delicious and natural sweetness to the dish.
- 2.5 tbsp sour cream at room temperature The tangy and creamy sour cream adds a refreshing and cooling element to the dish, complementing the other flavors and providing a delightful contrast.
- Kosher salt and freshly ground black pepper to taste These essential seasonings add a perfect balance of flavors enhancing the taste of each ingredient and bringing out their natural qualities.
- 3/4 tsp plain chili powder This spice adds a hint of heat and earthiness contributing to a well-rounded flavor profile without overpowering the other ingredients.
Instructions
- First, you need to preheat your oven to 435°F.
- Place your corn on a baking sheet and drizzle with olive oil. Sprinkle with kosher salt and chili powder, then roast in the preheated oven for 15 minutes or until golden and cooked through.
- In a small bowl, mix together the lime juice, mayonnaise, sour cream, and cotija cheese. Make sure to mix all the ingredients properly.
- When the corn is done roasting, brush each ear with the mayonnaise mixture and sprinkle with additional chili powder.
- Broil for 3-5 minutes or until lightly browned and caramelized. Serve warm, garnished with fresh cilantro and chili powder.
Notes
- When shopping for corn, try to pick ears that are as fresh and plump as possible.
- For added flavor, you can also add garlic powder or smoked paprika to the mayonnaise mixture.
- If your corn is already cooked through, skip the roasting step and just brush the mayonnaise mixture on the ears before broiling.