Best Mexican Street Corn

June 23, 2015

This past year Mexican food has been all the rage with Mexican restaurants popping up all over the place. I have taken such a liking to this trend and crave Mexican food multiple times a week. I am actually going for Mexican tonight, haha! Every time I go to a Mexican restaurant I make sure to order the Mexican Street Corn, so by now I consider myself quite the expert. Jamie and I decided to make our own Mexican inspired corn the other night and we were so pleased with the end result. We also enjoyed homemade margaritas and guacamole which made for a really fun evening.
2 3 4 5 6 7 8

Mexican Street Corn
Serves 2
Write a review
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 3-4 corn cobs, halved with ends cut off
  2. 1/4 cup mayonnaise
  3. 1 tbsp chili powder
  4. 1 tsp cayenne pepper
  5. Salt and pepper to taste
  6. Handful cilantro
  7. Queso Fresco Cheese
  8. Lime wedges
  9. Wood skewers
  1. Bring a pot of water to a boil, add corn and cook for 6 minutes
  2. While the corn is cooking turn on your barbecue and let it heat up
  3. Remove corn from the water and place the cooked corn on the barbecue. Roll it about every minute to achieve char marks.
  4. Remove corn from the barbecue and insert skewers
  5. Dip a basing brush in mayo and evenly speard it on the corn
  6. Sprinkle pre-mixed chili powder, cayenne, salt and pepper onto the corn
  7. Top with cilantro and queso fresco cheese
The Blondielocks | Life + Style

Share This Post

You Might Also Like

Back to top