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Mexican Street Corn

This simple dish, sold by street vendors in Mexico, tastes amazing–grilled ears of sweet corn spread with cayenne-spiked mayo and rolled in cotija cheese. And it’s easy to prepare at home. To quickly grate the cheese, place small chunks in a food processor and pulse until very fine. If you can’t find cotija, crumbled feta is a good substitute.


  • 8 ears of corn, husks and silks removed
  • 2 Tbs. canola oil
  • 1/2 cup mayonnaise
  • 1/4 tsp. cayenne pepper, plus more, to taste
  • 1/2 lb. finely grated cotija or crumbled feta
  • Lime wedges for serving


Prepare a medium-hot fire in a grill.

Rub the corn with the oil and place on the grill. Cook, rotating the ears a quarter turn every 2 to 3 minutes, until the corn is nicely grill-marked and the kernels are tender, about 10 minutes total. 

Put the mayonnaise in a small bowl and season as desired with the cayenne pepper. Place the cheese on a plate. Lightly spread each ear of corn with the mayonnaise, then roll in the cheese to lightly coat. Serve immediately with lime wedges. Serves 8.

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