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Mexican Street Corn

I used to waitress at a mexican restaurant called, Los Dados and I would order this Mexican Street Corn after almost every shift. Something about the salty queso fresco mixed with the sour lime juice is just…well…it’s the best thing ever! This is a perfect option for a Cinco De Mayo side dish or any summer BBQ!

Mexican Street Corn

Mexican Street Corn

Mexican Street Corn


  • 4 ears of corn, unhusked
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup queso fresco, grated
  • 1/4 cup cilantro, chopped
  • 1 lime, quartered
  • 1 teaspoon chili powder
  • coarse sea salt to taste


  1. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Corn will char unevenly, that's alright.
  2. Remove corn from heat and brush with mayo. You can also roll it through mayo in a large shallow bowl. Be careful, the corn is hot!
  3. Sprinkle with cheese, cilantro, chili powder and a pinch of salt. Squeeze lime over the corn to finish.
  4. Note:If you're doing more of a formal meal, you can cut the corn off the cob and toss with all the same ingredients. It's still just as delicious and a little easier to eat.


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