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.