top of page
  • Writer's pictureRita Winthrop

Mexican Street Corn

Back up the bus - who here has never had Mexican street corn? If you're raising your hand, you NEED to stop and make this. The first time I ever had it, I was 21 years old, doing a month long cross country trip with a friend. We were outside of Fresno staying with friends in a small neighborhood, and a man would drive around in an old beat up pick up truck everyday selling street corn out of the bed of his truck. He prepped it all right there, and each cob maybe cost $2. It was unbelievable. For the few days we stayed there, I got one every day because its that good.

The idea of street corn is so easy - I honestly am not even going to give full measurements below because you really just eyeball it. For those of you who love a recipe with directions, this will be easy, I promise. You can certainly steam your corn if you don't have a grill, but I would highly recommend grilling to get that wonderful char. After about 10-15 minutes on a medium to high heat grill, (rotating every few minutes to evenly cook) remove from the heat.

Let it cool for just a couple minutes, as its easier to handle when its not scorching hot. Next, you'll want to cover the cob in mayo. Yes, you read that right. Almost like if you were going to butter it, use that amount and lightly spread mayo around the cob. Next is Parmesan: for this, sprinkle as evenly as you can, getting the sides. Sometimes I don't even bother with the bottom because it gets messy trying to cover it all. Last, but certainly not least is the seasonings. Just sprinkle a little salt, pepper, garlic powder, smoked paprika and freshly chopped cilantro. Do your best to cover the sides here too.

And that is it! Sometimes I'll squeeze a little fresh lime on it, but its great as is. Perfect and simple side dish to add to any main meal or serve at a BBQ.

Mexican Street Corn (GF/DF if using DF parm)

Prep Time: 10 minutes

Cook Time: 10 minutes


  • Corn on the cob, peel off the husks

  • Mayo

  • Grated Parmesan cheese

  • To taste: Salt, pepper, garlic powder and smoked paprika

  • Freshly chopped cilantro


  1. Preheat grill to medium/high heat. In the mean time, peel back the husks of the corn.

  2. When hot, place corn directly on grill, rotating every few minutes until browned and charred, about 10-15 minutes.

  3. Remove from heat. Spread mayo all over corn cobs evenly (almost like you were if using butter)

  4. Sprinkle Parmesan cheese evenly over cobs then add salt, pepper, garlic powder and smoked paprika to taste.

  5. Finish with some freshly chopped cilantro and serve.



22 views0 comments

Recent Posts

See All


bottom of page