Mexican Street Corn

Mexican Street Corn

How to re-create this recipe:

(Serves 4)


  • 4 Wood Skewers
  • 4 Corn on the Cob
  • 1 Lemon or Lime cut into 4 wedges
  • Cotija Cheese (about 1 cup worth/finely grated)
  • 3/4th of  a cup of Mayonnaise
  • Vegetable Oil as needed
  • Mesa Rosa Chipotle Seasoning as needed
  • Fresh chopped Cilantro for garnish

Putting it together:

  1. Pre-heat a grill pan on high heat and set up a little station for yourself by putting down a piece of parchment paper and setting the grated cheese, Mayonnaise , Chipotle Seasoning and chopped Cilantro next to it.
  2. Insert a wood skewer about 1-2 inches deep into the bottom of each corn ( you may have to cut the the skewer if it’s too long so the weight of the corn doesn’t snap it off). Using a pastry brush, brush each corn with a generous amount of  vegetable oil and grill them for 15 minutes, turning them occasionally so all the sides could be seared with grill marks.
  3. When corn is done, coat them with the Mayonnaise using your pastry brush over your parchment paper. Season each piece with as much Chipotle seasoning and as much Cotija cheese as you like. Set on a platter and garnish them with the chopped Cilantro. Squeeze some Lemon or Lime juice on them for added flavor and enjoy!

Nourishment for your body: Corn contains vitamins and fiber. Although it’s higher in carbohydrates then other veggies, it has a slow-to-digest type of carbohydrate which can help with weight control. It is naturally sweet (in fact contains less sugar then bananas and apples) and should not be confused with high fructose corn syrup or an inedible commodity crop that is used for highly processed sweeteners.

Tips when cooking: I absolutely love Mexican street corn! Clearly, I couldn’t wait till the summertime grilling season, when the corn is at it’s peak of season to enjoy this ! It tastes like pure creamy goodness with a flavor profile that takes traditional sweet corn on the cob to a whole other level! Growing up in a Ukrainian household,  Mayonnaise was a standard condiment. When I came across Mexican street corn garnished with Mayonnaise I was blown away the first time I tried it. Prepared this way, the corn is sweet, smoky, savory, tangy and with the hit of the lime juice it will make you feel like there’s one big party happening in your mouth!  Cotija cheese is a salty cow’s milk cheese from Mexico. It’s texture is firm and crumbly. It’s other uses are for grating on salads, tacos, into soups, and casseroles. The ‘Mesa Rosa’ chipotle spice blend is one I definitely recommend buying. It is just a combination of chipotle pepper, cumin, coriander, garlic and salt. If you don’t come across it, seasoning with smoked paprika or chili powder is typically the way to go !  


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