Mexican street corn has recently gained popularity and when it started popping up on food shows and then local restaurants I was hooked. It’s a quick and easy recipe to make. When one of our legislators brought bags of fresh corn into the office from his farm, I immediately knew what I was doing with it.

Ingredients:

• Fresh corn on the cob
• About 1 tbsp Fresh cilantro, cleaned and chopped
• 1-2 limes, juiced
• 1 spoonful of mayo (more to taste)
• Cotija cheese (You can use feta crumbles as substitute if you can’t find cotija)
• Dash cayenne pepper
• Salt & Pepper

Instructions:

• Grill your corn, rotating it to get black marks on all sides (about 7 minutes or so total). You can choose to rub some olive oil on it before placing on the grill but not necessary.
• Mix a spoonful of mayo with the juice of 1-2 fresh limes. You want it a little soupy so you can drizzle it over your corn. Add salt & pepper and combine well.
• Plate your corn, drizzle the mayo and lime juice mixture over the top. Then add cheese crumbles.
• Top with cilantro and a few dashes of cayenne pepper (more if you like it spicy!)
• That’s it- it’s that simple. Eat and enjoy. It’s a great side dish to tacos, enchilladas, baked chiles rellenos, fajitas or my oven baked chicken & avocado taquitos (recipe coming soon-photo below). See my Mexican recipes here. 

You can also cut the corn off the cob and use the same ingredients to make a salad. Both ways are delicious!