Mexican Street Corn
This Mexican Street Corn recipe is the best way to serve corn on the cob. The cheesy, salty, and spicy topping perfectly balances out the natural sweetness of the corn.
Servings: 4 servings
Ingredients
- 4 ears of sweet corn
- 4 oz cotija cheese crumbled
- 1 tablespoon cilantro finely chopped
- 1/2 tablespoon Ancho chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne chili powder optional
- 1/4 cup mayonnaise
Instructions
- Cook the corn. On the stove you can bring a large pot of water to a boil, then add the corn and boil for about 10 minutes. Or if you’ve got a grill going, then add the corn to the grill. Microwave or Instant Pot can also work!
- While the corn is cooking, mix together the cheese, cilantro, cumin, and chili powders in a small bowl.
- Allow the corn to cool for a few minutes, then brush the mayonnaise on the corn using a pastry brush. Sprinkle the cheese mixture onto the corn, patting down a bit with your fingers to get it to stick.