Mexican Street Corn

 

Mexican Street 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! 
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Mexican Street Corn

We love this corn and make it frequently. And not just on the BBQ. When the weather doesn’t cooperate I pop it under the broiler. It comes out great! Cotija cheese is 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. 

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

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

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 This corn is truly fabulous. I hope you love it as much as we do!

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The Recipe: Mexican Street Corn

Tips and what you will need: I use coconut oil instead of grill spray to prevent sticking. Just wipe down grill with a little coconut oil on a paper towel. I love this sea salt. You will need a large stock pot. This is the stock pot of my dreams. We love our mini grill for excursions to the park or beach but use a regular size grill in the backyard. (affiliate links)

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Mexican Street Corn

Prep

Cook

Total

Yield 6

This fabulous grilled corn is a hit at every BBQ! In the off season you can broil instead of grilling.

Ingredients

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

Instructions

  1. Heat grill to 425 degrees when corn is almost done boiling.
  2. Place a large pot of water on cooktop. Add corn on the cob. Place burner on high heat. Bring water to a boil and allow corn to boil for three minutes.
  3. Remove corn from water and set on hot grill, close lid. Turn corn every few minutes till corn is scorched a bit on all sides. Remove from grill, brush with butter or olive oil. Sprinkle with sea salt, cotija cheese and cilantro. Drizzle with fresh lime juice.

Courses side dish

 

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21 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.

  3. I always order Mexican street corn if it is available at restaurants, or if I see it on a food truck outside! I LOOOOOVVEE it. This recipe looks great and not too difficult!

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