Sweet, slightly charred corn kernels slathered in mayo
and crema and topped with lime, chili powder, a little cilantro,
and crumbly, salty cheese — what's not to love?!
Grab yourself an ear or 12 and treat yourself
to one of our favorite State Fair staples tonight!
🌽 🎡 🎠 🐮
Prefer to eat your street corn under the glow of a ferris wheel? You're in luck! The Utah State Fair is operating now through September 20 at the Utah State Fairgrounds!
Visit the Utah State Fair Website for tickets and additional information and check out the
Utah Department of Agriculture and Food-sponsored How Does Your Burger Grow? exhibit while you're there!
(Click recipe card to enlarge)
(For easy printing)
- 6 ears Utah sweet corn, husks removed
- 1/2 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1/2 cup minced cilantro, plus additional for serving
- 1 clove garlic, minced
- 1/4 teaspoon ground chili powder, to taste
- 2 teaspoons lime zest, from one lime
- 2 tablespoon lime juice, from one lime
- 1/2 cup cotija cheese, crumbled (*or substitute parmesan or feta)
- Lime wedges, to serve
On a charcoal or gas grill heated to 400° F or a very hot cast iron skillet, cook corn for about 3 minutes per side, without moving, until lightly charred. Rotate corn and continue cooking until all sides are deeply golden and then set aside.
While corn is cooking, stir together the crema, mayo, cilantro, garlic, chili powder, lime zest and juice, and salt to taste.
To serve, liberally coat grilled corn with crema mixture and top with chili powder, cilantro, cotija, and additional lime juice to taste.
Optional: Prefer your corn off the cob? Follow the directions above and simply cut your kernels off the cob and combine ingredients in a large bowl for a simple summer side dish.