Street Corn

Mexican Street Corn


  • 1/4 Cup Mayonnaise
  • 1/4 cup Mexican Crema
  • 2 Tbsp Tres Tomatillo Salsa (any flavor)
  • 2 Cloves Garlic, Minced
  • 6 Ears of Corn, Cleaned
  • 3 Tbsp Melted Butter
  • 1/2 Cup Cotija Cheese, Crumbled
  • Fresh Lime Wedges, for Garnish
  • Fresh Cilantro, for Garnish
  • Cayenne Powder or Smoked Paprika, if desired


  1. Preheat grill to medium-high heat.
  2. In a bowl, combine mayo, crema, salsa and garlic.
  3. Prepare corn by opening husk, cleaning and brushing with melted butter. Fold husks back into place.
  4. Brush grill grates with oil, then cook corn for 8-10 minutes, rotating every 2 minutes.
  5. Open husks and cook corn for an additional 1-2 minutes, until partially browned.
  6. Brush with mayo mixture, then top with fresh lime juice, cilantro and spices, if desired.