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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!!