Sides

Mexican Street Corn

Name: Mexican Street Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 corn cobs; 4 tablespoons mayonnaise; ½ cup Cotija, queso blanco, feta, Parmesan or Romano cheese (grated); Chile powder to taste; 1 medium lime (sliced into 4 wedges)

Savory broiled corn on the cob topped with Cotija cheese, spices, and lime.

Recipe by By Leanne Brown

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

Cost per servingPer serving$1.15

Makes4 servings

Total timeTotal20

Prep 10 Cook 10

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Ingredients

Makes 4 servings. Check items off as you go.

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

Directions

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 cobs on a baking pan under the broiler for 2 to 3 minutes, then rotate them and repeat until they're brown and toasty on all sides, about 10 minutes.
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 will be gritty. Use any chile powder you like; ancho or cayenne are great.
Squeeze each cob with lime juice. Serve hot.

Seasonal

Summer

Cost per serving is an estimate based on average Michigan grocery prices and may vary.