My Family Requests This 3-Step Spicy Mayo Corn Every Single Summer Weekend

Grab that sweet summer corn and start husking, because I’ve got a flavorful, colorful, sweet and spicy summer corn recipe to share, and it can be prepared in just three simple steps. We’re firing up the stove and the grill for this one, because first, the corn gets plump, juicy, and tender, and then it gets a smoky, charred finish before being topped with all the goodness that comes with salt, fat, acid, and heat.

It’s very important to mention that I am not trying to claim originality with this recipe. I am well aware it’s very similar to—and absolutely inspired by—classic Mexican street corn. This version was actually borne out of a last minute need on vacation. The group was craving elote, and I got creative and used what was available to me.

For example, crumbled feta worked beautifully as a replacement for Cotija, and a combination of mayonnaise and sour cream was an ideal substitute when Mexican crema was not readily available. Luckily, I wrote the recipe down in case it turned out to be a hit, and it definitely was! Not only was the final result delicious and totally gorgeous on the table, but now my family requests this dish all summer long. I love to make it, and they love to devour it. Add it to your summer night rotation, and learn how to make this 3-step corn-on-the-cob dish below.

Here’s What You Need

• 6 ears corn
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1-3 Tablespoons Tabasco sauce or hot sauce, depending on your heat preference
• Juice of 1 lime, divided
• 2 tablespoons crumbled feta, plus more for serving
• 1/2 teaspoon paprika, plus more for serving
• 1/4 cup chopped fresh cilantro, for garnish and serving
• Lime wedges, for serving

Directions

1. In a bowl, add mayonnaise, hot sauce, all but about 1 teaspoon of the lime juice, crumbed feta, and paprika. Stir until well combined. Set aside.
2. Heat about 2 inches of water to a large pot with a tight fitting lid. Add corn, and steam until fork tender. Transfer to the grill and cook over medium-high heat until all sides have a slight char.
3. Transfer corn to a large platter. Sprinkle with more crumbled feta, cilantro, remaining lime juice, and paprika. Serve warm with lime wedges.

Tips and Tricks For Making Spicy Mayo Corn

Should you need them, here are a few substitutions and replacements:

• If you don’t have a large stock pot, try dividing the corn into two smaller pots for even steaming.
• If you don’t have sour cream, substitute it with an additional 1/4 cup of mayonnaise.
• If you can’t find—or don’t like—cilantro, chopped fresh parsley works, too. The dish will still burst with vibrant flavor, texture, and summer colors.
• If you don’t have paprika on hand, you can also use cayenne pepper or chili powder.