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Mexican Street Corn

Mexican Street Corn

This is the best way I know to eat fresh corn. Don’t get me wrong, I love corn on the cob with nothing but butter and salt, but this way just takes it to a whole new level of mouth-watering goodness. It’s no wonder this corn dish is sold everywhere on the streets of Mexico.

Course Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Calories 181 kcal
Author Nardia Lim

Ingredients

  • 6 Whole corn cobs Husks and silks removed
  • Olive oil
  • Salt
  • 2 tbsp Mayonnaise
  • 1 tbsp Melted Butter
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Cayenne pepper or chilli powder
  • 1/4 cup Parmasan Cheese finely grated
  • 2 Limes cut into wedges, to serve

Instructions

  1. 1. Preheat barbecue to medium-high heat (alternatively heat a large, heavy-based fry pan on medium-high heat).

  2. 1. Brush corn cobs with oil and season with salt. Grill on the barbecue, or in a pan, until slightly charred all over and kernels are bright yellow, about 10 minutes.

  3. 1. Mix mayonnaise with melted butter. Transfer corn to a serving plate and, while the corn is still hot, brush generously with mayonnaise mixture, and sprinkle with smoked paprika, cayenne pepper and parmesan. Serve immediately with lime wedges to squeeze over just before eating.