Monday, August 24, 2020

Mexican street corn - My way

Mexican street corn

During the summer we love to eat corn on the cob and we really enjoy Mexican street corn. We often have my mom eating with us and she can't eat corn on the cob anymore, but enjoys the corn. This is how I make our Mexican street corn so she can enjoy it too. You can make it on the stove top or the grill. The grill adds a bit more smokey flavor to it. 


  • Frozen corn - 1 bag
  • mayonnaise - 1/4 cup
  • Chili powder - 2 tsp
  • Paprika - 1 tbls
  • salt - pinch
  • Pepper- 1/4 tsp
  • Cojita cheese
  • Sometimes BBQ rub - to taste
Start to cook the corn in a pan on the stove top or a foil lined (especially if the basket has large holes in it) veggie basket on the grill. You can get it going in the microwave and then transfer it to either pan too. Stir it often so it doesn't burn. 
Grilling Mexican street corn.

Once it is no longer frozen add the mayonnaise and stir the corn so the mayonnaise coats the kernels. I also add the salt and pepper at this time. You can let it sit on the heat for a bit and cook. I like to get some charred kernels when I do it on the grill. I like the flavor of the roasted corn. 

Once it is heated all the way through add the chili powder and paprika (and rub if you like) and stir it all up to mix the spices through the corn. Let it continue to sit and cook for a few minutes more. 

Add some cojita cheese and stir it again to mix the cheese into the corn. Remove from the heat and put into a bowl to serve. Top it with some more cheese and cilantro, if you like cilantro and serve. 

I find this is a great side for just about anything I cook on the grill. Pork loin, hamburgers, pulled pork, brisket... anything really. If you have left over pork or brisket and make tacos with them, the corn is really good in the tacos or on the side. 

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