Mexican Street Corn


  • 8 ears yellow corn, husks removed
  • 3/4 c. mayonnaise
  • 2 tsp. chili powder
  • 1 c. crumbled or grated cotija cheese
  • 1/4 c. chopped cilantro
  • 3 limes, cut into wedges


  1. Preheat the grill or grill pan to medium-high heat. Grill the corn, turning three or four times, until it is slightly charred all over, about 10 minutes.
  2. Brush the corn with a layer of mayonnaise and sprinkle with chili powder, Cotija cheese and cilantro. Serve warm with lime wedges.

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