Mexican Street Corn

In Mexico, street vendors sell corn on the cob from carts like vendors in the U.S. sell hot dogs. This recipe is derived from “The Best of America’s Test Kitchen 2009” If possible, leave the stalks on the corn attached; they make nice handles when cooking and eating. The last time we prepared this recipe, we used our smoker and smoked the corn for about 25 minutes, then finished them off in the broiler with the mayo/cheese mixture.

Servings 6 Units US

  • 6 large ears of corn, husks and silks removed
  • 1 tablespoon olive oil
  • 1⁄2 cup mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon fresh squeezed lime juice
  • 1 garlic clove minced
  • 1 tablespoon SANTA FE SEASONS Chile Blend
  • salt
  • 1 ounce Cotija cheese, crumbled (about 1/4 cup)
  • pepper
  • 1 lime cut into wedges for serving
  1. Adjust oven rack to 5 inches from the broiler element and heat the broiler. Brush the corn on all sides with the olive oil and transfer to a foil lined baking sheet.
  2. Broil the corn until well-browned on one side, about 10 minutes. Turn the corn over and broil until browned on the opposite side, about 10 minutes longer.
  3. While the corn broils, stir the mayo, cilantro, lime juice, garlic, SANTA FE SEASONS Chile Blend, and ¼ tsp salt together until uniform. Stir in the cheese and set aside.
  4. Remove the corn from the oven and brush the corn on all sides with the mayo mixture.
  5. Return to the broiler and broil the coated corn until the cheese coating is warm and slightly brown on top, about 1 minute.
  6. Season with salt & pepper to taste.
  7. Serve with the lime wedges and any remaining mayo mixture.
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