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!

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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 and 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)

Mexican Street Corn
 
Prep time
Cook time
Total time
 
This fabulous grilled corn is a hit at every BBQ! In the off season you can broil instead of grilling.
Author:
Recipe type: side dish
Serves: 6
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. Remove form grill, brush with butter or olive oil. Sprinkle with sea salt, cotija cheese and cilantro. Drizzle with fresh lime juice.

 

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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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