The Best Mexican Street Corn

The best Mexican Street Corn is made my smearing piping hot corn on the cob with mayonnaise and dredging it with Queso or Cotija cheese, fresh cilantro, chili powder, lime and plenty of salt and pepper.


4 large ears corn
sea or kosher salt and freshly ground black pepper, to taste
½ cup mayonnaise
1 + ½ cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
4 teaspoons chili powder
4 tablespoons fresh cilantro, minced, optional
1 lime, cut into four wedges


  1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. Alternately you can grill or boil it.
  2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, chile powder and cilantro, if using, pressing it onto the corn to help it stick.
  3. For full instructions visit The Best Mexican Street Corn @ www.cinnamonspiceandeverythingnice.com

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