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

Mexican Street Corn

Mexican Street Corn

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

Ingredients
  

  • 4 ears fresh corn
  • 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

Instructions
 

  • Turn oven broiler on 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.

Notes

Recipe used with permission from Good and Cheap: Eat Well on $4/Day by Leanne Brown.

Nutrition

Serving: 1 cob
Keyword Picnic, Summer, Vegetarian