Mexican Street Corn


° 4 ears of fresh corn, husk

° Extra virgin olive oil for lubrication

° 1½ tablespoons mayonnaise

° 1 clove minced garlic

° Peel and juice of 1 lemon

° 1 cup chopped green onions

° Cotija cheese, crumbled 1/3

° ½ c chop coriander

° ½ tsp smoked paprika or chili powder

° 1 hot pepper, diced *

° Half a teaspoon of sea salt

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Preheat the grill over medium to high heat, brush the corn with olive oil and grill on each side to After 2 minutes, remove the broth from the grill, mix mayonnaise, garlic, lemon zest and juice in a bowl.

Cut the corn kernels into chunks and place them in a bowl of green onions, mix well and add the cheese, coriander, smoked pepper, jalapeno and salt, season and eat immediately or put in the refrigerator until it becomes soft.

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