Grilled Mexican Street Corn



6 Ears of cleaned corn
1/4 Cup mayonnaise
3 Tablespoons sour cream
1/4 Teaspoon ground cumin
Pinch of salt
1 Cup freshly grated cotija or parmesan cheese (about 110g – 140g)
Ground chili powder (or ground cayenne pepper or ground chipotle)
1 Lime, cut into 6 wedges, for serving


Heat the grill and get all ingredients ready.

Microwave 3 ears of corn at a time in a covered container for 5 minutes.
While the corn is cooking stir mayonnaise, sour cream, cumin and salt together in a small bowl and set aside. Place grated cheese on a large plate and set aside for later.
When corn is done in the microwave, place on the grill, turning it frequently until browned in spots, about 10-12 minutes. Once grilled, attach corn holders to each ear, and working quickly, smear each ear with the mayonnaise mixture (this is the glue for the cheese), and then roll it in the grated cheese, sprinkle with chili powder and place on a plate. Use your chilli powder of choice, and sprinkle lightly over corn. Work quickly to allow the heat of the corn to soften the cheese.
Serve immediately, with lime wedges alongside. Squeeze lime over the corn before eating.
Serves 4 – 6 people.

Image and Recipe Credit: Foods of NY ToursDorothy Reinhold


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On The List is my creative outlet and stems from my passion for discovering products, places, food and other interesting things, new and old, in South Africa and overseas.

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