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Mexican Street Corn


6 ears corn, husks pulled back and tied with butcher's twine, silk removed (available at FRFM produce vendor booths.)

1/4 cup mayonnaise

1 TBsp lime juice

1/2 tsp chili powder

1/2 tsp smoked paprika

1/4 tsp. kosher salt

3/4 cup crumbled cotijz or finaly grated parmeson cheese


Heat grill to medium. Rinse husks in cold water until thoroughly wet. Grill corn, turning occasionally, until lightly charred, about 10 minutes. Transfer to a cutting board; let cool slightly.

While corn cools, in a small bowl, whisk together mayonnaise, lime juice, chili powder, paprika and salt. Brush all over corn.

In a shallow dish, spread cheese. Roll corn in cheese , pressing to help it stick. Serve immediately. 

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