Mexican Street Corn

Serves 6 Sides

10 minutes preparation

20 minutes cooking

Ingredients
  • 6 large corns, husks and silks removed
  • 1 tbsp olive oil
  • 1⁄2 cup mayonnaise
  • 2 tbsp fresh coriander, chopped
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 1 tsp chilli powder
  • 1/4 cup of Riverina Dairy Queso Fresco, crumbled
  • 1 lime, quartered (optional)

Mexican Street Corn

  1. Preheat oven to 220°C.
  2. Brush the corn on all sides with the olive oil and place on a lined baking tray. Bake the corn in the centre of the oven for 10 minutes until well-browned on one side. Turn the corn and bake for a further 10 minutes or cooked to your liking.
  3. Combine the mayonnaise, coriander, lime juice, garlic, chili powder and salt. Stir in the fresco and set aside.
  4. Remove the corn from the oven and brush the corn on all sides with the mayonnaise mixture.
  5. Return to the oven and bake the coated corn for about 1 minute.
  6. Serve with the remaining mayonnaise mixture and lime wedges (optional).
Mexican Street Corn
Back To Top