• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Culinary Consultant
  • Videos
  • Favorites
  • About

DeSocio in the Kitchen logo

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Second Harvest
  • Videos
  • Favorites
  • Kitchen
  • About
  • Cooking Classes
×

May 4, 2019

Mexican Street Corn

Jump to Recipe·Print Recipe

Corn, Cheese, Mayo… does it get any better?! HA! Probably for some but this is where Chrissy Teigen and I align perfectly. 🙂

Mexican+Street+Corn+Chrissy+Tiegen

I love Chrissy’s cookbooks, I’ve made several recipes and they all turn out great but she won my heart with her Spicy/potato chip, Tuna Noodle Casserole. My Mom used to make that dish. Chrissy’s recipe is a little kicked-up but the first bite brought back a flood of memories, so thank you Chrissy for reminding about Tuna Noodle Casserole! Find Chrissy’s cookbooks here!

Ok, back to the street corn! I could easily eat 4 ears of this stuff, all by myself, it’s just so good. I wish I had known about this dish sooner in life.

This is 100% Chrissy’s recipe, I highly recommend you give it try. Corn is in season and you can whip up several ears in 10 min


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican+Street+Corn+Chrissy+Tiegen

Mexican Street Corn

  • Author: Krista
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 18 minutes
  • Category: Side dish
  • Method: Grill or Stove Top
  • Cuisine: Mexican
Print Recipe
Pin Recipe

Ingredients

Scale
  • 4 ears of corn, husked and halved
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 3/4 cup crumbled cotija cheese (it’s like Mexican feta!)
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt  or more to your taste
  • 2 tablespoons mayonnaise
  • Cayenne pepper
  • 1/4 cup chopped fresh cilantro leaves – optional
  • 1 lime, cut into 8 wedges

Instructions

  1. Preheat a large cast-iron skillet over high heat.
  2. On a plate, combine the Parm, cotija and black pepper.
  3. Use a brush to coat the pieces of corn with oil, or get them greasy with your hands. Season with the salt and lay as many ears as will fit comfortably in the skillet. Cook, turning every 2 minutes, until some bits are blackened and the corn is cooked, about 8 minutes total.
  4. Working quickly, brush each piece with a thin layer of mayonnaise, then roll the corn in the cheese mixture and sprinkle with cayenne to taste.
  5. Put all the cheesy corn on a platter, garnish with the cilantro, and serve with lime wedges for squeezing.

Keywords: Mexican Street Corn

Did you make this recipe?

Tag @desocio_in_the_kitchen on Instagram and hashtag it #desociointhekitchen

Filed Under: Dinner, Finger Food, Mexican, Most Popular, Side Dish Tagged With: Cheese, Corn on the cob, Cotija Cheese, Mexican, Street Corn

Stay Updated

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Primary Sidebar

Welcome to my kitchen!

Krista

Hello, my name is Krista, but my friends call me Tata or Kiki. Welcome to my food blog! I like to cook (and occasionally bake) foods that aren’t complicated but not boring either. I don’t always get it right but I’ll never hide the fails.

Learn More

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

RECIPES EVERYONE IS MAKING!

French Strawberry Ricotta Cake_1

French Strawberry Ricotta Cake

MEXICAN STREET CORN_2

Mexican Street Corn

Traditional Easy Delicious Carrot Cake

Carrot Cake with Carrot Flowers

Key Lime Pie with Edible Flowers

Stay Updated

Copyright © 2023 · De Socio in the Kitchen · Privacy Policy · Terms & Conditions · CCPA