Wide shot of a platter with Mexican street corn, broiled and topped with cotija cheese and crema.

Mexican Street Corn

Wide shot of a platter with Mexican street corn, broiled and topped with cotija cheese and crema.

Mexican Street Corn

Savory broiled corn on the cob topped with Cotija cheese, spices, and lime.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sides
Cuisine Mexican
Servings 4 Servings

Ingredients
  

  • 4 cobs corn
  • 4 tablespoon mayonnaise
  • ½ cup Cotija, queso blanco, feta, Parmesan or Romano cheese, grated
  • Chile powder to taste
  • 1 lime, sliced into 4 wedges

Instructions
 

  • Turn your oven's broiler up to high.
  • Peel off the outer layers of the corn and clean off all the corn silk. Leave the green ends attached for a convenient handhold.
  • Place the cobs on a baking pan under the broiler for 2 to 3 minutes, then rotate them and repeat until they're brown and toasty all the way around. The broiling shouldn't take more than 10 minutes total.
  • Working quickly, spread a tablespoon of mayonnaise over each cob, lightly coating every kernel. Next, sprinkle the cheese all over the corn. It should stick fairly easily to the mayonnaise, but you'll probably get a little messy coating them thoroughly.
  • Sprinkle chile powder over the corn, but not too heavy or it'll be gritty. Use any chile powder you like; ancho or cayenne are great.
  • Lastly, squeeze lime juice all over and serve hot!

Notes

Recipe used with permission from Leanne Brown, author of "Good and Cheap: Eat Well on $4/Day."

Nutrition

Serving: 1 cob
Keyword Picnic, Summer, Vegetarian
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