Authentic Mexican Sweet Corn with Parmesan and Lime….talk about divine. Similar to Cuban Street Corn, this corn has bold flavors and makes a delicious side dish for grilled meats. Always make this corn when sweet corn is at the peak of the season in your area!
Add 1 cup water and 1 Tbs. sugar to the Instant Pot; add 5-6 ears of husked and cleaned corn, standing them up vertically, if needed. Lock the Instant Pot lid into place; choose the high pressure setting for 3 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot; using tongs, remove the ears of corn to a platter.
Grilled Method for Cooking Corn on the Cob
Pull the corn husks back, leaving them intact to use as handles. Place the ears of corn over medium heat on an oiled grill (or a grill pan) just until the kernels begin to char and blacken, approx. 8-10 minutes, turning the ears as you grill them.
Oven Method for Cooking Corn on the Cob
Leaving the corn husks in tact on each ear of corn, place the corn onto a rimmed baking sheet, as much as 2 layers deep. Place the corn into a preheated 350 degree oven for 25-30 minutes or until hot throughout.
Microwave Method for Cooking Corn on the Cob
This is the best method for quickly cooking corn on the cob for just a few people. Place 1-4 ears of corn into the microwave, side by side, leaving a bit of space between each ear. Using full power, cook the ears of corn for 3-4 minutes. When the timer sounds, use hot pads to remove the corn from the microwave, placing each ear onto a hot pad that placed into one hand. Using a hot pad on your free hand, use it to pulled the hot husks and the corn silk back and away from the corn; the husks should come off fairly easily, along with the silk. Repeat with the remaining ears.
Cooler Method for Making Corn on the Cob
When cooking corn for large groups, this is a great way to do it. I admit I was a little skeptical at first, but it works very well. Place 18-24 ears of shucked corn into a large cooler. Boil A LOT of water, the pour it over the corn in the cooler and close the lid. Come back in 30 minutes and guess what?? Your corn is ready to serve.
How to Prepare the Mexican Street Corn
Combine the Parmesan cheese, kosher salt, red pepper flakes, chili powder and lime zest in a large, shallow dish or platter, spreading it out in a single layer.
In a small mixing bowl, combine the sour cream and mayonnaise; use a silicone pastry brush to slather this mixture up and down each ear of corn, on all sides.
Roll the slathered ears of corn in the prepared Parmesan mixture until well-coated. Serve at once.
When choosing corn on the cob, pull back the husks and take a look at the corn kernels. I prefer kernels that are on the smaller size since they are usually more tender. Press your fingertip against one of the kernels; if it squirts corn juice at you, it's just right.
To store corn on the cob, keep tightly wrapped in the husks, then place the ears into a plastic bag. This will help hold the moisture within the ears until you are ready to enjoy them. Husk the corn right when you are ready to cook it.
Purchasing corn on the cob at your favorite farmers market is always a good idea since typically it's grown locally and is in season in your area. Or, purchasing corn on the cob at your local grocery store is okay, too, since lots of grocers partner with local farmers to purchase produce.
If you get a hankerin' for Mexican Street Corn in the winter months, remember that you can always purchase frozen corn on the cob at the grocer, as well. It might not be quite as good as fresh summer corn on the cob, but almost.
Course: Side Dish
Keyword: authentic Mexican street corn, grilled Mexican street corn, mexican street corn oven, Mexican street corn with frozen corn