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Serves 6

10 minutes preparation

10 minutes cooking

  • 6 large corns, husks and silks removed
  • 1 tablespoon olive oil
  • 12cup mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 garlic minced
  • 1 teaspoon chilli powder
  • salt
  • 1/4 cup of Queso Fresco
  • Pepper
  • 1 Lime cut into wedges for serving

Mexican Street Corn

  1. Adjust oven rack to 5 inches from the broiler element and heat the broiler. Brush the corn on all sides with the olive oil and transfer to a foil lined baking sheet.
  2. Broil the corn until well-browned on one side, about 10 minutes. Turn the corn over and broil until browned on the opposite side, about 10 minutes longer.
  3. While the corn broils, stir the mayo, cilantro, lime juice, garlic, chili powder, and 1/4 tsp salt together until uniform. Stir in the cheese and set aside.
  4. Remove the corn from the oven and brush the corn on all sides with the mayo mixture.
  5. Return to the broiler and broil the coated corn until the cheese coating is warm and slightly brown on top, about 1 minute.
  6. Season with salt & pepper to taste. Serve with the lime wedges.
  7. and any remaining mayo mixture.
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