Mexican street corn starts with corn on the cob, cooked in boiling water with spices, herbs and salt. It is then covered with lime juice, mayonaise, queso fresco, and chile powder. This is a delicious option for kids and adults!
The secret to making delicious Mexican street corn is to add the lime juice as soon as the corn is done cooking. That makes it easier to add the mayonnaise, queso fresco and chile powder next.
One tip to make these easier to eat is to stick a long wooden skewers into the end so that you can eat it without getting your hands too messy.
Ingredients
- 8 Corn On the Cob
- 1-2 tbsp lime juice
- 2 tsp salt separated into two portions of 1 tsp
- 1 cup queso fresco queso cotija also works
- 1/4 cup chili powder
- 1-2 bay leaves
- 1-2 tsp dried thyme If you can find epazote in a Mexican market in the USA, use that instead of the bay leaves and thyme.
Instructions
- Add 1 teaspoon of salt, bay leaves, and thyme (or epazote if that is what you are using) to boiling water and then add the corn on the cob and cook for approximately 30 minutes.
- Strain the water from the corn and cover each corn on the cob with lime juice and additional teaspoon of salt (you can use more if necessary).
- Cover in mayonnaise and then roll each corn on the cob in the queso fresco and sprinkle with chili powder.
30 MINUTES SEEMS TOO LONG TO ME.
One reader writes: Mexican crema. Mayo is NOT authentic.
