As part of Hispanic Heritage Month, I’m sharing some of my favorite recipes that are made with Hispanic ingredients. One of these is Mexican Street Corn. It’s so satisfying and I would eat it every day.

In today’s recipe, we’re going to make the sauce for the corn and then we’re going to add some cheese from the Crema Agria. The cheese doesn’t melt, which makes it incredibly creamy. When you put it on the warm corn, the sauce gets the most out of the corn and the creamy Crema sauce gets the most out of the cheese.


  • 4 ears of corn
  • ¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)
  • ¼ cup of mayonnaise
  • ½ cup of Cotija cheese, crumbled
  • 2 cloves of garlic, crushed (or finely minced)
  • ¼ teaspoon of fine sea salt
  • Juice and zest of 1 lime
  • 1/4 cup of Cilantro, finely chopped
  • ½ teaspoon of chipotle chili powder


This recipe can be made in any way you want it. One of the most important factors that I consider when it comes to making Mexican Street Corn is that it has to be cooked directly on the grill. In order to get the best charred corn kernels, I prefer to have the corn cut off from the husks. You can also leave them on for added flavor.


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