Mexican Street Corn

Take advantage of the summer’s fresh sweet corn, and try Mexican Street Corn.

Mexican Street Corn

Fresh sweet corn is one of summer’s little pleasures. Today's Mexican Street Corn is a great way to prepare corn that is a little different from adding a dab of butter.

Serves: 4
Time: 20 minutes


  • 4 corn cobs
  • 4 tablespoons mayonnaise
  • 1/2 cup queso blanco, feta, Romano or Parmesan, grated
  • Chilli powder
  • 1 lime, sliced into wedges

Turn the oven broiler onto high.

Shuck and clean corn. If possible, leave the stem to allow for an easy handhold.

Place cobs on a baking tray and place in the broiler for 2­3 minutes. Rotate and repeat until toasted all over. Keep an eye on them! They cook faster than you think, and they should be ready in under 10 minutes.

Spread a tablespoon of mayonnaise over each cob, lightly covering each kernel. Sprinkle the cheese all over. Sprinkle chilli powder over corn, to you liking.

Finish with a squeeze of fresh lime juice.



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