Mexican Street Corn




Total Time: 30 mins

Prep Time: 15 mins

Cook Time: 10-15 mins

Yield: 6 servings

Dish Size: Platter





  • 6-8 ears fresh corn, shucked and silk removed
  • 2 Tbsp olive oil
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 Tbsp lime juice
  • 1 tsp chili powder
  • ¼ tsp cayenne
  • salt and pepper, to taste
  • ¼ cup crumbled queso fresco or grated parmesan cheese
  • ¼ cup chopped cilantro or parsley





  1. Preheat grille or use a large, heavy skillet.
  2. Brush corn with olive oil and grill over medium heat, turning frequently for 10-15 minutes.
  3. While corn is grilling, in a small bowl mix mayonnaise, sour cream, lime juice, chili powder, cayenne, and salt and pepper to taste (easy on the salt – the cheese is salty).
  4. Remove corn to a large temp-tations® platter, brush each ear with mayo mixture, and sprinkle with cheese and parsley.