Mexican Street Corn Drizzled with Cilantro & Lime Blend Olive Oil

Sweet corn, cool crema, salty cotija, and a shower of cilantro make this dish pop with bold contrast. A drizzle of Cilantro & Lime Infused Olive Oil Blend pulls the whole plate together with bright citrus, fresh herb notes, and a savory finish that clings to every kernel. It’s the kind of side dish that fits right in at a weeknight cookout, a family dinner, or any table where people like to go back for another spoonful.

Garden Infuzions

Mexican Street Corn Drizzled with Cilantro & Lime Blend Olive Oil

Charred corn gets a bright drizzle of Cilantro & Lime Infused Olive Oil Blend, then finishes with creamy cotija, smoky chili, and fresh herbs for a lively street-corn side that tastes like summer in every bite.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 6 ears

Course: Appetizer, Side Dish

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 ears fresh corn husks removed
• 3 tablespoons Cilantro & Lime Infused Olive Oil Blend
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sliced green onion
• 1 small jalapeño finely diced (optional)
• Lime wedges for serving

Equipment

• 1 grill or cast iron skillet for charring the corn
• 1 Small bowl for the creamy topping
• 1 spoon or pastry brush for spreading the sauce
• 1 Tongs for turning the corn
• 1 set Measuring spoons for accurate seasoning

Method

 

Instructions

1. 1. Preheat a grill or large cast iron skillet over medium-high heat.
2. 2. Brush the corn lightly with 1 tablespoon of the Cilantro & Lime Infused Olive Oil Blend.
3. 3. Grill or sear the corn, turning often, until the kernels are browned in spots and lightly charred, about 10 to 12 minutes.
4. 4. In a small bowl, stir together the mayonnaise, sour cream, lime juice, lime zest, salt, chili powder, cumin, and remaining 2 tablespoons of Cilantro & Lime Infused Olive Oil Blend.
5. 5. Spread the creamy mixture over the hot corn or brush it on generously with a spoon or pastry brush.
6. 6. Roll or sprinkle each ear with cotija cheese, cilantro, green onion, and jalapeño if using.
7. 7. Finish with a final light drizzle of Cilantro & Lime Infused Olive Oil Blend and serve with lime wedges right away.

Notes

For the cleanest flavor, use fresh corn that still feels plump and juicy. If the corn is very sweet, keep the chili powder modest so the lime and herb notes stay front and center. This recipe is best assembled right before serving.

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Recipe Tips

For the best flavor, let the corn get a little char in the skillet or on the grill before adding the toppings. If you want a creamier coating, mix the mayo and sour cream together before spreading it on the corn.

Serving Suggestions

Serve this as a side dish with grilled chicken, tacos, burgers, or barbecue plates. It also works well spooned into bowls alongside rice, beans, and simple grilled proteins.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The corn is best enjoyed soon after assembling, but you can keep the topping mixture and corn separate if you want to build servings later.

Variations

Add diced jalapeño for extra heat, swap cotija for feta if needed, or stir in a little extra lime zest for a brighter finish. You can also make it as off-the-cob street corn by cutting the kernels off the cobs before mixing everything together.

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