A Jersey Girl’s Take on a Mexican Classic
There’s just something magical about summertime in New Jersey. We’re called the Garden State for good reason, and if you’ve ever tasted a Jersey tomato or bitten into a freshly picked ear of sweet corn, you know exactly what I mean.
While tomatoes get their well-deserved spotlight, local sweet Jersey corn is absolutely A-maz-ing. We first fell in love with Mexican street corn while traveling, and ever since, we’ve had fun creating our own versions back home. This one is our go-to—it’s easy, no-fuss, and packed with flavor.
It’s also one of the very few things my husband fully trusts me to handle in the kitchen without supervision… and that’s saying something. 😄
🛒 Ingredients
4 ears of corn, husks removed and silks cleaned
2 tablespoons Mexican crema
(or 1 tbsp sour cream + 1 tbsp heavy cream, or 1 tbsp Greek yogurt + 1 tbsp heavy cream)
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 small garlic clove, finely grated or minced
2 scallions, thinly sliced
1/3 cup Cotija cheese, crumbled
(or feta if Cotija isn’t available)
2 tablespoons fresh cilantro, chopped
1/4 teaspoon smoked paprika
(or chili powder)
1 small jalapeño, seeded and finely diced (optional, for heat)
1 tablespoon olive oil or melted butter
Sea salt, to taste
🔥 Directions
Prep the Corn:
Remove the husks and silks from the corn. Rinse the ears thoroughly to get rid of any remaining silk. Soak the corn in cold water for 10–15 minutes—this helps prevent burning and encourages even cooking on the grill. Pat dry and lightly brush each ear with olive oil or melted butter.
Grill the Corn:
Preheat your grill to medium-high heat. Place the corn directly on the grill grates. Grill for 15 minutes, turning every 3–5 minutes, until the kernels are tender and charred in spots. Set aside to cool slightly.
Cut the Kernels:
Once the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cobs. Transfer to a large mixing bowl.
Mix the Creamy Base:
In a separate bowl, whisk together the Mexican crema, lime juice, lime zest, garlic, scallions, and a pinch of sea salt until smooth and well blended.
Combine Everything:
Add the grilled corn to the creamy mixture and stir to coat. Fold in the cotija cheese, cilantro, jalapeño, and smoked paprika. Taste and adjust salt, lime, or heat to your liking.
Serve:
Spoon the creamy corn into a serving dish. Garnish with extra cheese, cilantro, and a sprinkle of paprika or chili powder. Serve warm or at room temperature.
💌 Got a Favorite Recipe You Love?
Whether it’s a beloved family dish, your signature summer salad, or a creative twist on a classic—we’d love to hear about it! Send us your favorite recipe, and you might just see it featured in an upcoming blog post or newsletter (with credit, of course!). After all, the best meals are the ones we share. 🍽️💕