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Mexican Street Corn

(serves 4)


4 ears of corn, husks removed

2 tablespoons of olive oil

1/2 cup mayonnaise

1/2 cup shredded parmesan cheese

2 teaspoons of garlic powder

1/3 teaspoon of fine sea salt

Juice and zest of 1 lime

1/2 teaspoon chili powder


Heat skillet with olive oil until a LIGHT smoke starts.

Place the corn in the skillet for roughly 4-5 minutes, turning the cobs 1/4 turn every 2-3 minutes until kernels start to brown.

Mix together the garlic powder, salt, lime juice, zest, cilantro, cheese and chili powder.

Remove corn from skillet and coat each ear with mayo.

Generously top each corn cob with the cheese mixture. Place corn back in the skillet to melt cheese.


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