Mexican-Style Street Corn

This street-food style corn, grilled and slathered in a creamy, garlicky cheese sauce, is completely irresistible. The trick with grating the Cheddar––because it tends to gum up––is to make sure it is very cold. In fact, it’s not a bad idea to sock it away in the freezer for 10 minutes. Feel free to experiment with the type of cheese you use and with the flavoring in the mayo––corn goes well with just about anything.

Mexican-Style Street Corn (Serves 4)

by Sara Moulton
  • 4 ears corn, husks removed
  • 1/3 cup mayonnaise
  • 1/4 cup fresh herbs such as cilantro, oregano, basil, thyme or parsley, or a mixture
  • 1/2 garlic clove, minced
  • 1/4 pound very cold Cheddar cheese
  1. Prepare a charcoal grill and allow the coals to burn down to gray ash. (Alternatively, heat an oiled grill pan over medium-high heat until almost smoking.) Place the corn on the grill and cook, turning often, until tender and marked on all sides, about 10 minutes.
  2. Meanwhile, mix the mayonnaise, herbs, and garlic together in a shallow dish or pie plate. Remove the cheese from the refrigerator and coarsely grate or chop in a food processor until it crumbles into small pieces. Place the cheese in another shallow dish or pie plate and return to the refrigerator to prevent the cheese from becoming too warm and clumpy.
  3. Working with one cob at a time, spread the mayonnaise on the corn, then sprinkle on the cheese to coat on all sides. Serve immediately.
  4. *To view this recipe and more in Issue No. 2 of Who’s Hungry? Magazine, go here:
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