Mexican Street Corn



Serving size

1 cup
30 minutes

This recipe can easily be multiplied, is great hot or cold, and keeps well for about 24 to 48 hours in the refrigerator.

Mexican Street Corn


1 tsp. Olive oil
1 clove Garlic, raw (minced)
2 medium ear Corn, sweet, yellow, raw (cut the kernels from the cob)
2 Tbsp. Reduced fat mayonnaise
1/8 Tbsp. Cayenne pepper
1/2 lime yields Lime juice, raw
1 tsp. Lime zest (minced)
2 Tbsp. Coriander (cilantro) leaves, raw (coarsely chopped)
1 ounce Cotija cheese (crumbled)(or crumbled feta cheese)


Place a large skillet in the oven and preheat to 375°F.

Add the olive oil and swirl to coat the pan.

Add the garlic and corn and return the pan to the oven.

Roast for about 20 minutes. Toss frequently so that the corn browns but does not burn.

While the corn is cooking, place the mayonnaise, cayenne pepper, lime juice, and lime zest in a mixing bowl and whisk until smooth.

Fold in the cilantro.

When the corn is lightly browned, remove from the oven and add to the bowl with the mayonnaise mixture.

Fold together gently.

Serve topped with the crumbled cheese.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese, and some who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a fantastic side dish. The corn is sweet in a rich, creamy sauce that is still light and not too calorie rich. The cheese adds just the right salty, umami touch to balance the tang of lime and spicy cayenne pepper.

You can serve this as a side dish with almost anything – grilled fish or chicken, for example – but it also makes a great filling for tacos or can be folded into an omelet. Make extra.

"Corn is a necessary, silver is only a superfluity."

Adam Smith