Mexican Street Corn


Whether you boil it, grill it or broil it this corn is a hit at every summer party! Sweet  corn, cooked to crispy perfection and then drizzled in butter, sprinkled with sea salt, Cotija cheese, cilantro and finished with lime!

This corn is easy to make and so tasty I needed to sneak it in before the leaves start changing….not that that happens here in SoCal.

Our Ingredients:

Fresh white or yellow corn, in season and preferably non-GMO...even though that is getting harder to find  everyday.

Mexican Street Corn from The Organic Kitchen

Cotija cheese, a hard cheese made from cow’s milk that originated in Cotija Mexico.  It comes in a block that is easily crumbled and can be found in most supermarkets. (Ignore that goat cheese…it has no business being there:)

Mexican Street Corn from The Organic Kitchen

Cilantro, a powerhouse when it comes to antioxidants, also acts as a digestive aid and is known as a great detoxifying agent for those with high mercury levels. The power of herbs is truly amazing!  Some people have a hard time telling parsley and cilantro apart. Here is a little tool I teach my students…parsley starts with a “p” and the leaves are pointy. Cilantro starts with a “c” and the leaves are curvy… no my students aren’t five, but believe me once I tell them that little ditty they never forget it (and now neither will you. Seriously, try to forget, you won’t be able to).

Mexican Street Corn from The Organic Kitchen

We always use Maldon’s Flaked sea salt to finish our dishes here at The Organic Kitchen!



The Recipe: Mexican Street Corn

Serves 6

6 cobs of white or yellow corn
¼ cup crumbled Cotija cheese
¼ cup cilantro, chopped
2 limes, quartered
sea salt
olive oil or butter

Cook corn any of the three ways listed below, drizzle with olive oil or melted butter and lime juice, sprinkle with sea salt, cheese and cilantro. Place extra quartered limes around corn for garnish.

To cook corn you can boil it, grill it or broil it in the oven.

To Boil:

Place a large pot of water on high heat and bring to boil. Remove cornhusks and wash cob, removing any remaining silk. When water is boiling, gently put corn in water and boil for 3-4 minutes. Corn should be crispy but not starchy.

To Broil:

Preheat oven to 425 degrees and place rack in upper third of oven. Husk and wash corn removing any remaining silk. Place corn on metal baking sheet and brush with melted butter or olive oil. Place corn in oven and rotate corn as it browns. Cook for about ten minutes or until corn is crispy but not starchy.

To Grill:

Preheat grill to 400 degrees. Peel corn and wash, removing silk. Brush with butter or olive oil and place on hot grill, turning as corn browns. Remove when corn is roasted but still crispy, (usually 10 minutes).

Mexican Street Corn from The Organic Kitchen

I really love this corn and hope you do too. Please subscribe so we can hang out and make other fab food together! And take a look at my cookbooks here.


Post tags: side dish, vegetarian

4 thoughts on “Mexican Street Corn

  1. Because of health restrictions due to Fluoroquinolone Antibiotic Toxicity, anything farm-raised must (for me) be raised without antibiotics. Is the cheese you used here, organic? I want to make this if so. Looks delicious!

  2. I lived in Mexico for close to 49 years and always had street corn , boiled in the husks and when shucked painted with mayonnaise, rolled in crumbled cotija and sprinkled with chile.

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