Mexican Street Corn Recipe (Nacho Libre Corn!)
Note from Laurie ~ my friend Cheree made this Mexican corn, and goodness, it looks fabulous! Here’s how you can make it too . . .
Several years ago as my husband and I were in Atlanta, we had Mexican Street Corn for the first time at a restaurant in midtown. It was fabulous!
Several weeks after that, we were sitting down to dinner and eating our first corn-on-the cob of the season and started telling our son about that wonderful corn in Atlanta. I asked Luke, (who was 17 at the time, and was growing up waaaay too fast) if he’d ever had that type of corn.
Heads Up! This delicious Mexican Street Corn recipe is one of the delicious side dishes featured in our new SIDES menu planning made easy set.
He hadn’t had it, but said he’d heard of it. He was like, you know, from the movie Nacho Libre. Well, this started a crazy conversation where my husband says that I should write a cookbook on foods from movies and tv shows. You know, Nacho Libre, Aunt Bea, etc…….. But, that’s a whole other conversation!!!
Anyway, this got me craving that corn, so I did a quick search on Pinterest. Lo and behold what did I find, but Nacho Libre Mexican Street Corn. I was cracking up and knew I totally had to try it!
Ingredients needed for nacho libre corn:
- corn on the cob
- sour cream
- cotija cheese
- ancho chile powder (regular chili powder is fine too)
- lime (optional)
- cilantro (optional)
Here's how to make this delicious corn:
Start by grilling your corn evenly until all of the sides are slightly browned.
While your corn is grilling, mix the sour cream and mayonnaise together. Brush the cooked corn with the mixture and then roll each ear of corn in crumbled cotija cheese.
Season with ancho or regular chili powder, and add in cilantro and a squeeze of lime juice. (You can leave the lime and cilantro out if you prefer).
Mexican Street Corn
- 4 ears corn on the cob shucked and rinsed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup cotija cheese crumbled (or to taste)
- ancho chile powder regular chili powder will be fine too
- lime optional - if desired for topping
- cilantro optional - if desired for topping
- Grill corn evenly until all sides brown a bit (about 10-15 minutes).
- Mix the sour cream and mayo together. Brush the cooked corn liberally with the mayo/sour cream mixture.
- Roll each ear of corn in crumbled cotija cheese - this is kind of a Mexican feta, (you can sub for feta if you want)
- Season with ancho chili powder - or regular chili powder if you have that handy.
- I sprinkled mine with chopped fresh cilantro for presentation and because we love cilantro!! (Totally optional also - some people HATE cilantro)
- You can also squeeze lime juice over the top for an extra zing - but we went without that.
We all loved it and it really was super easy!
Do you do your corn a similar way? I've even read somewhere that people use Parmesan cheese instead of Cojita – that would make this even less expensive and easy!
If you're looking for more unique side dishes, be sure to check out our newest menu plan – SIDES menu planning made easy! This menu plan has 12 different themed menus with 6 side dish recipes in each theme – and if you have some of our other menu planning boxes, we have even suggested main dishes to go along with the sides. They're great on their own too!
You may also want to check out these recipes for your Summer Cookouts!