Side Dishes

Mexican Corn

Welcome to the Mexican Corn Fiesta, where we’ll embark on a culinary adventure inspired by the one and only Smokin and Grillin wit AB. In this we’ll guide you through creating a mouthwatering dish that combines the smoky goodness of grilled corn with the bold flavors of Mexican cuisine.


  • 6 roasted/grilled medium sweet corn on the cob (husks and silks removed)
  • 1/2 cup sour cream or Mexican Crema
  • 1/2 cup Hellmann’s mayonnaise
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro, plus extra for topping
  • 1/2 teaspoon ground chipotle pepper or smoked paprika, plus extra for topping
  • 1 small lime, juiced (about 2 tablespoons lime), plus extra lime wedges for serving
  • 1/2 cup Cotija cheese, crumbled
  • Salt and pepper, to taste


Preheat your grill to medium-high heat.

Grill the sweet corn, turning occasionally, until nicely charred on all sides. This should take about 10-15 minutes.

In a mixing bowl, combine sour cream (or Mexican Crema), mayonnaise, minced garlic, chopped cilantro, ground chipotle pepper (or smoked paprika), and lime juice. Mix well to create the creamy sauce.

Once the corn is grilled, brush each cob generously with the creamy sauce mixture, making sure to coat the corn evenly.

Sprinkle crumbled Cotija cheese over the sauced corn, ensuring it sticks to the creamy surface.

Season with salt and pepper to taste.

Optionally, sprinkle extra chopped cilantro and ground chipotle pepper (or smoked paprika) on top for added flavor and presentation.

Serve the Mexican Corn with lime wedges on the side for squeezing over the corn before eating.

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Slow Cooker Beef Ragu


Are you craving a meal that’s not only delicious but also incredibly easy to prepare? Look no further than Slow Cooker Beef Ragu. Not only does it require minimal hands-on time, but it also yields incredible results that will have everyone coming back for seconds


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  1. Season the beef generously with salt and pepper.

  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.

  3. Sear the beef for a few minutes on each side to create a brown crust. Transfer the beef to a plate and set aside.

  4. In the same pot, heat the remaining 1 tablespoon of olive oil.

  5. Add the chopped onion, celery, and carrots. Sprinkle with salt and cook for 5-6 minutes until softened. Add the minced garlic and cook for another minute.

  6. Pour the mixture into a slow cooker.

  7. Add the dried thyme, dried rosemary, bay leaves, red wine, beef broth, crushed tomatoes, and tomato paste to the slow cooker. Stir well to combine.

  8. Add the seared beef to the slow cooker.

  9. Cover and cook on high for 5-6 hours or on low for 6-10 hours, until the beef can be easily shredded with a fork.

  10. Remove the bay leaves and shred the beef directly in the slow cooker.

  11. Serve the beef ragu over cooked pasta.

  12. Optionally, garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving.

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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