Mexican street corn has recently gained popularity and when it started popping up on food shows and then local restaurants I was hooked. It’s a quick and easy recipe to make. When one of our legislators brought bags of fresh corn into the office from his farm, I immediately knew what I was doing with it.
- Fresh corn on the cob
- About 1 tbsp Fresh cilantro, cleaned and chopped
- 1-2 limes, juiced
- 1 spoonful of mayo (more to taste)
- Cotija cheese (You can use feta crumbles as substitute if you can’t find cotija)
- Dash cayenne pepper
- Salt & Pepper
- Grill your corn, rotating it to get black marks on all sides (about 7 minutes or so total). You can choose to rub some olive oil on it before placing on the grill but not necessary.
- Mix a spoonful of mayo with the juice of 1-2 fresh limes. You want it a little soupy so you can drizzle it over your corn. Add salt & pepper and combine well.
- Plate your corn, drizzle the mayo and lime juice mixture over the top. Then add cheese crumbles.
- Top with cilantro and a few dashes of cayenne pepper (more if you like it spicy!)
- That’s it- it’s that simple. Eat and enjoy. It’s a great side dish to tacos, enchilladas, baked chiles rellenos, fajitas or my oven baked chicken & avocado taquitos (recipe coming soon-photo below). See my Mexican recipes here.
You can also cut the corn off the cob and use the same ingredients to make a salad. Both ways are delicious!