Mexican Street Corn
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 8
Just a few simple ingredients create a fantastic flavor profile. Most grocery stores carry the Cotija cheese, but you can substitute feta if you must.
  • 8 ears of corn, husked
  • ¼ cup olive oil
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 2 teaspoons chile powder
  • ½ teaspoon cayenne
  • 1 cup Cotija cheese, crumbled
  • 2 limes, cut into quarters
  1. In a small bowl, combine the mayonnaise and sour cream. In a second small bowl, combine the chile powder and cayenne. If you are serving little people, you might want to keep the cayenne separate from the chile powder and let people be in control of the spiciness of the corn.
  2. Slather the corn cobs with olive oil. Grill over high heat for ten minutes, turning the cobs as the corn browns.
  3. When the corn is still hot, but cool enough to handle, spread on a generous tablespoon of the mayonnaise and sour cream mixture. Get a plate out and hold the corn over the plate while you add the toppings. You now sprinkle and roll the corn to try and keep as much topping on the corn as possible. Sprinkle the chile powder on the cob, be liberal in your application. For those who like spice, sprinkle on the cayenne. Sprinkle on the cotija cheese and then squeeze on the lime juice from the lime quarter. There will be a lot of toppings that have fallen to the plate. Take your corn and roll it around in all of the good stuff.
Recipe by Culinary Mamas at