Mexican Street Corn
Mexican Street Corn combines browned corn on the cob with a creamy coating made from mayonnaise, Cotija cheese, cilantro, lime, garlic and Santa Fe Seasons Chile Blend.
This oven-broiled version does not require an outdoor grill. The coated corn returns to the broiler for one final minute, warming the cheese and lightly browning the surface before serving.
Mexican Street Corn Recipe Details
Preparation time: Approximately 10 minutes
Cooking time: 21 minutes
Total time: Approximately 31 minutes
Yield: 6 servings
Course: Side dish
Cooking method: Broiling
Ingredients
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6 large ears of corn, husks and silks removed
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1 tablespoon olive oil
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1/2 cup mayonnaise
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2 tablespoons minced fresh cilantro
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1 tablespoon freshly squeezed lime juice
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1 garlic clove, minced
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1 tablespoon Santa Fe Seasons Chile Blend
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1/4 teaspoon salt, plus more to taste
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1 ounce Cotija cheese, crumbled, approximately 1/4 cup
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Black pepper, to taste
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1 lime, cut into wedges for serving
How to Make Mexican Street Corn
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Position an oven rack approximately five inches from the broiler element.
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Preheat the broiler and line a baking sheet with foil.
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Brush the corn on all sides with the olive oil.
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Arrange the corn on the prepared baking sheet.
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Broil until the corn is well browned on one side, approximately 10 minutes.
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Turn the corn over and broil the opposite side for approximately 10 minutes.
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While the corn cooks, combine the mayonnaise, cilantro, lime juice, minced garlic, Chile Blend and 1/4 teaspoon salt.
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Stir in the crumbled Cotija cheese.
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Remove the browned corn from the oven and brush the mayonnaise mixture over every side.
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Return the coated corn to the broiler for approximately one minute, or until the cheese coating is warm and lightly browned.
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Season with additional salt and black pepper to taste.
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Serve immediately with lime wedges and any remaining mayonnaise mixture.
Tips for Broiling the Corn
Leave the stalks attached when possible. They provide convenient handles while turning, coating and eating the corn.
Watch the corn closely while it is under the broiler. Broiler intensity varies, so turn the ears sooner if they begin browning too quickly.
Use tongs when turning and coating the corn because the ears and baking sheet will be hot.
Smoker Variation
The original recipe also provides a smoker variation. Smoke the corn for approximately 25 minutes instead of completing the initial 20-minute broiling process.
After smoking, brush the corn with the mayonnaise and Cotija mixture. Finish it under the broiler for approximately one minute, until the coating is warm and lightly browned.
Adjusting the Chile Flavor
The original recipe uses one tablespoon of Santa Fe Seasons Chile Blend. For gentler chile flavor, reduce the amount slightly. For more noticeable New Mexico chile flavor, sprinkle a small amount of additional seasoning over the coated corn before its final minute under the broiler.
Because the Chile Blend is salt-free, adjust the final salt separately to suit your preference.
How to Store Mexican Street Corn
Refrigerate leftover corn and mayonnaise mixture in separate covered containers when possible. Use the leftovers within three days for the best texture and flavor.
Reheat the corn in the oven or briefly under the broiler. Add refrigerated sauce after reheating, or warm the coated corn carefully so the mayonnaise and cheese mixture does not separate.
Do not leave the coated corn or mayonnaise mixture at room temperature for longer than two hours. Federal food-safety guidance recommends promptly refrigerating perishable leftovers.
What to Serve With Mexican Street Corn
Serve this corn alongside Yucatan Pork Tacos or Mexican Shrimp Cocktail.
For a complementary drink, try the Michelada Mexican Beer Cocktail.
Browse the complete Taste New Mexico recipe collection for more Southwestern side dishes, appetizers, drinks and main courses.
Add New Mexico Chile to Street Corn
The chile flavor in this Mexican Street Corn comes from Santa Fe Seasons Chile Blend. The salt-free seasoning combines authentic New Mexico red chile with balanced Southwestern flavor.
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