Cooking Weekly: Mexican Street Corn


Ben GarciaMcKinley, Journalist

Many of you are unfamiliar with the dish known as Mexican street corn. Those of you who are aware of said dish know why I am writing this article. Mexican street corn is a dish that I wish more people could have the pleasure of enjoying, and I will give just that.

This dish is simple enough that any mildly experienced chef could cook it with relative ease, yet its flavor will be similar to that of something much more high-class. In this installment of cooking weekly, I will give you the pleasure of preparing Mexican street corn, and enjoying it, too. 

Start with 6 ears of corn, and snap them in half. Grab yourself 2 tablespoons of olive oil and put it in a microwave-safe bowl big enough to hold it and all the corn, too. Use a marinating brush to coat the corn in the oil. Place a lid or plate on the bowl to cover it, then put it in the microwave for 8 minutes. 

While that’s cooking, let’s make the ‘street sauce’, which is what makes this dish so good. Start by putting a half-cup of mayo in a bowl, followed by a quarter cup of feta or cheddar cheese. After that, add a tablespoon of diced cilantro, and a half teaspoon of lime juice. Then, add a quarter teaspoon of chili powder, and another quarter teaspoon of salt, and mix it up.

 Once the corn is done microwaving, take it out of the bowl, and place it on a baking sheet lined with foil. Once it’s all laid out, use a marinating brush to smear the sauce on it, making sure to coat all sides of the corn. Place the sheet with the corn on it in the oven at 450 degrees Fahrenheit and set it for 10-15 minutes.

Once it is done, take it out of the oven and check it. If you feel the need to turn it halfway through, do that. You may need to let it cook a little more. Once it is cooked all the way, serve it with the extra sauce in case your family or customers want more. Enjoy 🙂