Because I grew up in Southern California, I was extremely fortunate to be around endless amounts of Mexican foods, products, and snacks. Mexican street corn is an absolute staple in my family, as it is with many other Mexican and Mexican American families. When the warmer spring and summer months came, we knew that the smell of corn cooking on the grill or being boiled in large pots would soon fill the air with its sweet aroma. (Elotes, which have similar toppings, are often boiled and served on a stick.)

I learned that while the cooking method was important, it was the way you seasoned your corn that would make its natural flavors stand out. Now, it’s needless to say there is no such thing as going overboard with how you top your corn. As for me, it was heavily dependent on the street cart vendor and what toppings they had available. I would hear the sounds of the push cart coming down the street and the bicycle bell ringing, followed by the smell of corn.

If we were at home or at my mama Nena’s house on Sundays, we’d grill and season the corn with salt, lime juice, chile en polvo (or cayenne pepper), creamy mayonnaise, Mexican crema, and queso seco (the equivalent of cotija cheese, except ours would come from the rancho in Mexico). Instead of adding these ingredients onto your corn one by one, as we did when I was growing up, I thought why not make an easy spread that you can slather onto the freshly cooked corn? While there is nothing like the smell of corn cooking on the grill, this recipe offers up an oven method as well. The end result is a savory, tangy, smoky corn on the cob that for me stands as one of the ultimate ways to eat corn and an indication that summer is just around the corner.

Key ingredients in Mexican street corn

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Mexican Street Corn

Serves 6

3/4 cup finely grated cotija cheese (about 2 1/2 ounces)

1/2 cup mayonnaise

2 tablespoons to 1/4 cup Mexican crema or sour cream

1/4 cup freshly squeezed lime juice (from 2 medium limes)

1/2 teaspoon cayenne pepper or ground chipotle (optional)

1/4 teaspoon smoked paprika

6 ears fresh corn on the cob, husked and silks removed

1 tablespoon vegetable oil, such as canola

1/2 teaspoon kosher salt

Tajín seasoning, for sprinkling

Chopped fresh cilantro leaves, for garnish (optional)

1. Stir 3/4 cup grated cotija cheese, 1/2 cup mayonnaise, 2 tablespoons to 1/4 cup Mexican crema (use 2 tablespoons if the crema is thin like heavy cream), 1/4 cup lime juice, 1/2 teaspoon cayenne pepper if using, and 1/4 teaspoon smoked paprika together in a medium bowl.

2. Place six husked ears of corn on a rimmed baking sheet. Drizzle with 1 tablespoon vegetable oil and use your hands to coat and flip the corn until evenly coated. Season all over with 1/2 teaspoon kosher salt.

Roasting (option one)

1. Arrange a rack in the upper third of the oven and heat the oven to 425 F. Place the baking sheet in the oven and roast, flipping the corn halfway through, until starting to brown, about 15 minutes total. Turn the broiler to high. Broil, flipping the corn halfway through, until the corn is charred and browned in spots all over, 7 to 9 minutes total.

Grilling (option two)

1. Heat an outdoor grill for direct, medium-high heat (450 F to 475 F). Place the corn on the grill (reserve the baking sheet). Cover and grill, turning the ears every 3 to 4 minutes, until the corn is tender and slightly charred in spots on all sides, 15 to 20 minutes total. Return the corn to the baking sheet.

Finish the corn

1. Let the corn sit until cool enough to handle, about 5 minutes.

2. Generously spread the cotija mixture over all sides of the corn. Sprinkle with Tajín seasoning and garnish with chopped fresh cilantro leaves if desired. Serve with any remaining cotija mixture.

(Janette Zepeda is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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