Mexican Street Corn

Mexican Street Corn


  • 4 ears corn
  • 1 cup mayonnaise
  • 1 cup freshly grated Parmesan (can substitute cotija)
  • Red chili powder or cayenne pepper, to taste
  • 2 limes cut into wedges


  1. Remove the husks of the corn. To boil, fill a stockpot halfway with water and bring to a boil. Gently drop corn into boiling water. Bring back to boil and cook corn for 2 to 3 minutes.
  2. To grill instead of boiling, preheat outdoor grill or indoor cast-iron griddle on medium-high heat. When hot, lightly oil grates and place corn on grill. Grill for about 5 minutes or until kernels begin to blacken, turning frequently.
  3. Baste hot corn with mayonnaise, then season with Parmesan and chili powder.
  4. Serve with lime wedges.

Makes 4 servings.

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