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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Written by bro


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