I tried Mexican street corn for the first time and O M G!! It was so bomb! This recipe takes something as simple as corn to a whole different level! This will be my dish at all the summer BBQs for the rest of 2017!! See below for the simple recipe!

Mexican Street Corn

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine Italian
Servings 4 people


  • 4 ears corn
  • 3 tbsp mayonnaise
  • 1 tbsp minced garlic
  • 50 g basil leaves
  • 1 drop olive oil extra virgin
  • 4 oz Queso Fresco or Cotija Cheese freshly crumbled
  • 1 tsp Chipotle pepper
  • 1/2 lime
  • diced cilantro to sprinkle


Make the corn

  • Boil the corn for about 25 minutes or until it is fork tender. Once the corn is done boiling. Finish it off on a stove top grill (or George Foreman) to get grill marks on each side.

Make the sauce

  • In a bowl, mix the mayo, minced garlic, and chipotle pepper until all ingredients are combined.
  • In a separate bowl, crumble up the queso fresco or cotija cheese. Be sure to use a shallow bowl so you can roll the corn in it.

Finishing the dish

  • Brush the corn with the mayonnaise mixture then roll it around in the queso fresco. If you like more cheese, feel free to sprinkle more on top .
  • Sprinkle the corn with more chipotle pepper. Squeeze fresh lime juice over top. Then garnish with diced cilantro.
  • Last step: ENJOY!!

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