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Mexican Street Corn


    In my option, this is the best way to serve corn…period!    I buy the crema and cotija cheese at my local Mexican grocery store, Perola Supermarket in Kensington Market, but in a pinch, you can substitute these ingredients.


    • 5 corn on the cob, husked and cleaned.  Cut into 2-3 pieces each, or left whole
    • 1 lime, cut in half
    • ½ cup Mexican crema or crème Fraiche
    • 150g of Cotija cheese or feta, finely crumbled*
    • A shake of Tajin seasoning, Mexican seasoning powder
    • ½ lime, cut into small pieces


    1. If you are leaving the corn whole, I like to skewer the end each piece of corn with a bamboo or metal skewer, making sure it does not go all the way through and there is a long end to grab onto. It makes it easier to hold when it is hot. You can also leave un-skewered.
    2. Bring a large pot of water to boil, put the corn pieces in it (with the skewers), cover the pot and remove from the heat, let poach for 5 minutes or leave in the water to keep warm.**
    3. Drain the corn, remove from the water onto a paper towel and blot the water off the corn with the paper towel.
    4. Rub the limes halves all over the dry corn.
    5. Using a spoon spread a couple of Tbs. of cream on each corm then sprinkle the crumbled cheese on each piece, sprinkle a little Tajin seasoning and serve with a wedge or lime
    6. Serve hot!

    Serves 5-10

    *crumble the cheese when it is very cold and it is easier to crumble it using a fork.

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