Skip to main content

Mexican Street Corn (2 Ways!)

Serves 4


·      4 tbsp butter

·      2 cups fresh corn kernels, cut off the cob

·      1/4 cup mayonnaise

·      1/4  cup cotija cheese or feta cheese

·      1/2 tsp salt

·      Juice of 1 lime

·      Sprinkle of chili powder to taste

·      5 leaf of epazote

·      3-1/2 cups of water or chicken stock

·      1 lime cut into wedges


1.    Heat a large skillet over medium – high heat, add butter, fresh corn kernels and sauté the corn for 5 minutes. Then add water or chicken stock, epazote, and salt to the kernels

2.    Boil for 20 minutes and remove from the heat

3.    Place cooked corn in the bowl of your choice. Then add the lime juice, mayonnaise, cotija cheese and sprinkle the tajin and garnish with the lime wedges, serve immediately!

Grilled Street Corn

Serving 6


 ·      6 Ears of corn, husked

·      2 limes or 1-2 tbsp lime juice

·      1/2 cup mayonnaise

·      1 cup cotija cheese

·      1/4 cup chilli powder or smoked paprika

·      1/2 cup chopped cilantro


1.    Heat a grill to medium-high heat and add the corn

2.    Grill on each side for a few minutes until some of the kernels begin to look darker and a little charred

3.    Cover in mayonnaise and them roll each corn on the cob in the cotija cheese, paprika and lime juice

4.    Top with a little bit of the fresh cilantro and serve!

Leave a Reply