Mexican Street Fair Corn

October  4, 2022
0 Ratings
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

Nothing new, been done countless ways and yet if you get, grow or steal perfect sweet corn and make this dish you will continually come back to it again, and again, and again throughout the summer. —thirschfeld

What You'll Need
  • 8 ears of the tastiest sweet corn, still in the husk, you can lay you hands on
  • mayonnaise
  • 2 cups grated hard cheese, Manchego, Asiago or Cotija
  • 2 tablespoons Ancho Chile Powder
  • 1/2 teaspoon garlic powder
  • Kosher salt and fresh ground pepper
  • 3 tablespoons cilantro, minced
  • lime wedges
  1. Soak the corn in a water filled sink for 2 to 4 hours.
  2. Fire up your grill for direct heat grilling. While the grill is heating peel back the husks leaving them attached to the ear of corn making a handle. Remove the bulk of the silks but you are going to be grilling the corn so any remaining threads will burn off, this is one of the pluses of grilling corn. Combine the cheese and cilantro on a large plate. Combine the ancho and garlic powder.
  3. When the grill is hot add the corn and cook it until tender. It should get splotches of brown caramelization if the grill is hot enough.
  4. When it is done use a pastry brush to paint the ears with mayonnaise. Roll them in the cheese and cilantro crust. Then sprinkle with chile garlic powder combo and salt and pepper. Serve with a squeeze of lime.
Contest Entries

See what other Food52ers are saying.

  • Peggy Griswold
    Peggy Griswold
  • Iris9
  • lapadia
  • Kitchen Butterfly
    Kitchen Butterfly
  • wssmom

47 Reviews

Peggy G. September 14, 2015
less than 10 seconds agoPeggy Griswold

Sorry. This would be wonderful turning it into a casserole to bake with all these yummy ingredients and same roasting of corn.

Peggy G. September 14, 2015
Thisnwouldmbe wonderful turning it into a casserole to bake with all these yummy ingredients and same roasting of corn.
Iris9 May 18, 2012
Just made this using Asiago -- wowsers, was it ever good. I ate two cobs in the span of 10 minutes, working it like a beaver. Wouldn't change a thing about this recipe. Thanks for posting!
lapadia June 8, 2011
Nothing like sweet corn, love your spin on it!
thirschfeld June 8, 2011
my black berries are getting close and I am looking forward to a nice blackberry pie
lapadia June 8, 2011
Blackberries! You are so lucky, will be a few months before they are ripe, around here.
Kitchen B. June 7, 2011
Super hero...........
Kitchen B. June 7, 2011
Genius. Genius. Genius................I'm s o waiting for corn season. Super herp
thirschfeld June 8, 2011
Thank you for you kind words KB, but it really isn't my idea it is a play on countless others that have done this before me.
wssmom June 7, 2011
I cannot, repeat, cannot wait for summer corn season! Most try this ASAP!
dymnyno June 7, 2011
dymnyno June 7, 2011
Wow, Tom. The top 3 recipes in Most Buzz!! All are must try soon recipes! Lets renane this Tom52!
dymnyno June 7, 2011
I mean rename!
The D. June 6, 2011
It's Cotija not Cojita...just thought you might want to change your spelling!
thirschfeld June 6, 2011
thank you and I knew that. I either didn't have my glasses on this morning or I was thinking about a mojito. Since it was early this morning I will say it was no glasses.
boulangere June 6, 2011
that's your story and you're sticking to it?
wssmom June 6, 2011
Mojitos! Yay!
Sagegreen June 6, 2011
Can't wait for our corn season. This will be on the menu.
thirschfeld June 6, 2011
I am waiting eagerly
edamame2003 June 6, 2011
this is my favorite way to eat corn in the summer--no idea the secret ingredient was mayo! thank you--will be making this often.
edamame2003 June 6, 2011
love the photo too!
cookinginvictoria June 6, 2011
This is one of my favorite ways to eat corn, and your recipe looks amazing and very authentic. Can't wait until August, when I can FINALLY get local corn, so that I can try out this recipe. I am getting hungry just looking at your photo!
lastnightsdinner June 6, 2011
It's just the best, isn't it? Love corn served this way.
thirschfeld June 6, 2011
yes it is and so do I
I would never have guessed the mayo! I've rolled my corn in similar things to your recipe, but am always a little frustrated when they slide off with the butter. Brilliant to use mayo!
thirschfeld June 6, 2011
ChezSuzanne the mayo is far from my idea. If you go to a good Mexican grocery you can get mayo made with lime.
Yes, I've seen it, but I just never thought about basting corn with it and using it as "wallpaper paste" for everything else. I really love it the idea.
hardlikearmour June 6, 2011
I was hoping someone would do a street corn recipe, and yours sounds fabulous as usual!!
thirschfeld June 6, 2011
thank you
fiveandspice June 6, 2011
Roast corn on the street is definitely one of the best foods in the world. (Though, I must say, I think the corn at the Minnesota State Fair may be even better than elotes ;). ) Thanks for sharing your rendition!
thirschfeld June 6, 2011
I am guessing they do have good corn in Minnesota, maybe, as good as here in Indiana. LOL.
fiveandspice June 6, 2011
Haha! We might need a midwestern corn-state throw down! Do you guys use the saying "knee-high by the 4th of July" down there too?
thirschfeld June 6, 2011
I grew up with that embedded in my head. We like to believe that but the truth is any more with hybrids it is shoulder high. Although this year with the wash outs we have had it will be close.
fiveandspice June 6, 2011
No kdding. Crazy weather this year.
Crazy weather out here in northern CA too. We finally broke down today and turned on the heat. We were in Tahoe Memorial Day weekend and got 6" of snow. Crazy weather everywhere I'm thinking. :-(
Panfusine June 6, 2011
totally agree about the roast corn!
inpatskitchen June 6, 2011
Great way to "change up" grilled corn...I love it!
thirschfeld June 6, 2011
thirschfeld June 6, 2011
thanks, glad I could help.
lorigoldsby June 6, 2011
Can't wait until Wilson's Farm Market gets their summer corn ready!
thirschfeld June 6, 2011
Lori last year I got the best corn ever from the Indiana Academy. It is a church school just down the road from me and after my corn flooded out I tried theirs. It was out of this world. The best part is it is a small farm stand that is put together by the students and they grew all kinds of good stuff. I highly recommend giving it a go. They have great looking strawberries right now and if mine weren't so prolific this year I would be supplementing them from these folks. Its on St. 19 going north after you cross the Morse bridge coming out of Cicero.
lorigoldsby June 6, 2011
Thx Tom--I will check them out! don't you get a little jealous when all of the NY area kids get to have their get togethers? we need a midwest meetup! Maybe the OH, WI, IL & MN folks can bring their best ears of corn.
Panfusine June 6, 2011
remember this photograph from your inspiring blog post on vegetarian food & meatless dishes! brings back memories of coal roasted ears of corn rubbed with salt, cayenne & lime after the first monsoon rains in Mumbai!
thirschfeld June 6, 2011
I am imagining eating roasted corn after the monsoons and just have this very surreal literary vision. Sounds like a great idea to me.