Mexican Street Corn with Goat Milk
If you’ve ever had elote—Mexican street corn—you know it’s the ultimate summer side: smoky, creamy, tangy, and just the right amount of spicy. We’re putting a fresh twist on this classic by swapping traditional cotija for creamy, tangy goat cheese. It melts beautifully into the warm corn and adds a luxurious flavor you didn’t know you were missing.
Perfect for backyard barbecues, weeknight dinners, or whenever you’re craving something bold and delicious—this easy recipe is a crowd favorite.
Ingredients:
- 4 cups cooked corn (fresh, canned, or frozen and thawed)
- ¼ cup soft goat cheese (chèvre)
- 3 tbsp mayonnaise or Greek yogurt
- 1 tbsp fresh lime juice
- ½ tsp chili powder or Tajín (more to taste)
- 1 small clove garlic, finely grated (optional)
- Salt, to taste
- 2 tbsp chopped fresh cilantro
- 2 tbsp crumbled goat cheese, for topping
- Extra lime wedges and chili powder, for serving
Instructions:
- Prepare the corn: If using fresh corn, grill or sauté until lightly charred, then cut kernels from the cob. If using canned or frozen, drain well and warm in a skillet with a bit of oil for added flavor.
- Mix the dressing: In a medium bowl, whisk together the soft goat cheese, mayonnaise or Greek yogurt, lime juice, chili powder, garlic (if using), and a pinch of salt until smooth.
- Combine: Add warm corn to the bowl and toss until evenly coated.
- Finish and serve: Stir in chopped cilantro, then top with crumbled goat cheese. Serve warm or at room temperature with extra lime and chili powder on the side.
