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Mexican Street Corn

MEXICAN STREET CORN

Piping hot corn on the cob is smeared with mayonnaise and dredged with Queso or Cotija cheese, fresh cilantro, chile powder, lime and plenty of salt and pepper.
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Olivia

Ingredients

  • 4 large ears corn
  • butter
  • sea or kosher salt and freshly ground black pepper to taste
  • 1/2 cup mayonnaise
  • 1 + 1/2 cups Queso Fresco crumbled or Cotija or Parmesan cheese, grated
  • 4 teaspoons chile powder
  • 4 tablespoons fresh cilantro minced, optional
  • 1 lime cut into four wedges

Instructions

  • 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.
  • 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. Sprinkle with salt and pepper. Serve with lime wedges.