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Smart Cooks

Recipe for Mexican street corn

Catherine Smart shows us how to prepare Mexican street-corn with cotija cheese and chili powder. Video by Taylor de Lench and Alex Lancial | Globe Staff Produced by Alex Lancial | Globe Staff
Catherine Smart shows us how to prepare Mexican street-corn with cotija cheese and chili powder. Video by Taylor de Lench and Alex Lancial | Globe Staff Produced by Alex Lancial | Globe Staff

Serves 4

Once you’ve had your fill of buttered sweet corn, try this indulgent and addictive version of corn
on the cob. It’s an adaption of the popular snack sold by street vendors all over Mexico. Cotija cheese is a salty, crumbly Mexican cow’s milk cheese, similar to feta, available at many supermarkets. After grilling the corn, the cheese, mixed with mayonnaise, is brushed on the cobs, then more cotija is sprinkled on top with chile powder. You can grill the corn first, if you like, or follow these instructions for pan-grilling in a cast-iron skillet.

4ears corn, husked with stems attached
1cup (about 8 ounces) crumbled cotija cheese
½cup mayonnaise
1teaspoon chile powder
1lime, quartered

1. Place a cast-iron skillet on medium heat. When the pan is very hot, set the corn in the pan. Cook, rotating the cobs, for 12 to 15 minutes, or until they are lightly charred.

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2. In a bowl, mix ½ cup of the cotija cheese with the mayonnaise. Brush the mixture on the ears of corn.

3. Put the remaining ½ cup cheese on a platter, and roll the corn in the cheese, sprinkling more on top. Sprinkle with chile powder and serve with lime wedges. Catherine Smart