These Mexican Steet Corn Grits are like a Cinco De Mayo party in your mouth. I know this recipe is a little bit random. Mexican street corn grits? What? You just have to trust me because, it really is so delicious. I actually would have never thought of it on my own, but my husband can be pretty ingenious when searching for food during those times when I have put off grocery shopping for too long. He created this recipe and we have been eating it for months and loving it.
If you have never had Mexican street corn, you really need to try it. It is a hot cob of corn, rolled in sour cream (or crema or mayo), and sprinkled with crumbly cotija cheese and chili powder, topped off with a squirt of fresh lime. I love Mexican street corn fresh off the grill, but it still works roasted or boiled. And grits? I lived to the age of twenty something before ever trying them. So if the idea seems weird to you, I understand, but you really should give them a chance. You can buy them for cheap and they are so easy and quick to make and kind of addicting. They are the perfect vehicle for mix-ins and toppings. You can use either instant grits, quick grits, or old fashion grits (I like old fashioned grits the best, but they take longer to prepare.) I usually find my grits next to the oatmeal in most grocery stores.
So combine creamy, hot grits with bursting kernals of sweet corn and some classic street corn toppings and you have the perfect easy, quick meal. Perfect for a low key Cinco De Mayo dinner.
You have a couple options when it comes this dish. You can make it super simple and quick and microwave instant grits and use canned corn. Still really yummy. Or you can take a little more time and effort and cook old fashioned grits on the stove top with roasted or grilled corn. Or any combination in between. We have done it all and it all works. When we are making a batch for a bunch of us, we use the stove top. If I’m just making it for myself I just microwave one bowl and toss in some canned corn. It really is up to you.
A sprinkle of cotija and chili powder is a must for this dish. At most grocery stores in my area, there is a section dedicated to Mexican cheese. If you are having a hard time finding it, look in both the fancy cheese section by the deli and the cheese section in the aisle or outer aisle. Some stores have it near the refrigerated tortillas. I got it pre crumbled in a bag from Walmart, but you could buy it in a brick and grate it, too.