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Mexican Street Corn

This corn on the cob is amazing!! We have a friend that loves anything corn and she made this recipe. So, I thought I would make it and share it with you! Who would have thought you could step up the corn on the cob game? In the past, we've just made corn on the cob the "normal" way with butter & sometimes a little salt. Well, this recipe takes things to a whole new level. This was supposed to have cilantro sprinkled on it, but the two grocery stores I went to were out and I tried to grow some cilantro this summer but it has already died. Cilantro would be a nice little touch of flavor.

With this meal, the hamburger and corn on the cob came from Hoosier Harvest Market (

Try it and let me know what you think! Follow us on Facebook, Instagram, and Twitter and put your comments there. Hope you like the recipe!

Mexican Street Corn

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 6 Ears


6 Ears Fresh Sweet Corn

6 Tablespoons Mayonnaise

½ Teaspoon Garlic Powder

1 Cup Cotija Cheese, Crumbled

6 Tablespoons Fresh Cilantro, Roughly Chopped

1 Teaspoon Chipotle Chili Powder

2 Limes, Quartered


  1. Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.

  2. While corn is cooking, in a small bowl combine garlic powder and mayonnaise.

  3. When corn is done href="">brush with garlic mayo. Roll in cotija cheese.

  4. Sprinkle with cilantro and chili powder.

  5. Squeeze with fresh lime juice if desired.

Found on Pinterest-Baking Beauty

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