Mexican Street Corn Recipe

Name: Mexican Street Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large ears of corn, husks and silks removed; 1 tablespoon olive oil; 1/2 cup mayonnaise; 2 tablespoons minced fresh cilantro; 1 tablespoon fresh lime juice; 1 garlic clove, minced; 1 teaspoon chili powder; salt; 1 1 ounce farmer's cheese (about 1/4 cup) or 1 ounce feta, crumbled (about 1/4 cup); pepper; 1 lime, cut into wedges for serving

Servings: persons

6 large ears of corn, husks and silks removed
1 tablespoon olive oil
1/2 cup mayonnaise
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1 garlic clove, minced
1 teaspoon chili powder
salt
1 1 ounce farmer's cheese (about 1/4 cup) or 1 ounce feta, crumbled (about 1/4 cup)
pepper
1 lime, cut into wedges for serving

1
Adjust oven rack to 5 inches from the broiler element and heat the broiler. Brush the corn on all sides with the olive oil and transfer to a foil lined baking sheet.
2
Broil the corn until well-browned on one side, about 10 minutes. Turn the corn over and broil until browned on the opposite side, about 10 minutes longer.
3
While the corn broils, stir the mayo, cilantro, lime juice, garlic, chili powder, and 1/4 tsp salt together until uniform. Stir in the cheese and set aside.
4
Remove the corn from the oven and brush the corn on all sides with the mayo mixture.
5
Return to the broiler and broil the coated corn until the cheese coating is warm and slightly brown on top, about 1 minute.
6
Season with salt & pepper to taste. Serve with the lime wedges.
7
and any remaining mayo mixture.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large ears of corn, husks and silks removed, 1 tablespoon olive oil, 1/2 cup mayonnaise, 2 tablespoons minced fresh cilantro, and more.

Yes, Mexican Street Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Street Corn

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