It’s fresh corn season in California!

Can I get a woot woot?!

We buy corn by the truckload at our house and will have it for dinner at least three times a week. We started preparing it “street style” after seeing a similar version on vacation last year. We changed it up making the mayo layer a bit spicy by adding jalapeno and chili powder to the mixture and boy, does that add a ton of flavor!  

Yay, a prolific corn harvest means a summer full of beautiful ears to grill!

I grew these beauties in my CA Grown Garden. They are soooo hot… I’m so proud!

Chop 1-2 jalapenos into a small dice

Add the jalapenos into a bowl with the mayo, sour cream, chili powder and lime. 

Stir to combine and chill until ready to use.

Grill the shucked corn and cut in half.

Slather the corn with the jalapeno chili mayo.

Sprinkle a layer of chopped cilantro.

Roll in a bowl of grated cotija cheese.

Serve immediately and enjoy!

This just might be your new favorite this summer!  Dig in!!

California Street Corn

Susan the CA Grown Mom

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 6 ears of corn
• 1-2 jalapenos, finely diced
• 1/2 cup mayo
• 1/4 cup sour cream
• 1/4 tsp. chili powder
• 1/2 lime, juiced
• 1 bunch cilantro, chopped
• 1 cup grated cotija cheese

Instructions

 

• Preheat your grill to high heat.
• Shuck and clean the corn.
• Combine the mayo, sour cream, jalapeno, chili powder and lime. Stir to combine and chill until ready to use.
• Grill the corn until charred to your liking. Remove from grill and cut each ear in half.
• Slather the mayo on each ear. Sprinkle with cilantro. Roll in cheese. Serve immediately.

Keyword cheese, cilantro, Corn, Jalapenos, lime, real california dairy

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!