Mexican Street Corn

By / Photography By Kathryn Brass-Piper | October 07, 2015


Slather each ear of corn with crema and sprinkle with cotija. Drizzle with the juice of a lime half, dipped in chile powder.

To make homemade Mexican Crema: combine 1 cup sour cream, 1 cup heavy cream, and 1 teaspoon sea salt in a bowl. Cover with plastic wrap, and let it set at room temperature for 3 hours. Serve at room temperature. (You can store leftover crema in an airtight container in the refrigerator until the expiration date of the sour cream.).


  • 4 ears of fresh corn, grilled until charred (or steamed)
  • ¾ cup Mexican crema
  • ½ cup shredded cotija cheese
  • 2 limes, halved
  • 2 tablespoons chile powder
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