Mexican Street Corn

Mexican Street Corn (Crazy Corn)

This recipe gets its inspiration from Mexican street corn. Piping hot corn on the cob is smeared with mayonnaise and dredged with Queso or Cotija cheese, fresh cilantro, chile powder, lime and plenty of salt and pepper.

It sounds unusual if you’ve never had it before, but it’s not.

The mayonnaise melts right into the corn to take on a whole new flavor and acts as the ‘glue’ to hold everything together.

It’s incredibly tasty, as well as addicting and very messy which somehow makes it all the more enjoyable to eat.

You can grill the corn which is probably a more traditional way of cooking it. But I’m a big believer in roasting. All those sweet juices get trapped inside the kernels until they nearly burst with joy.

Mexican Street Corn

Don’t be afraid of frozen corn on the cob if fresh isn’t available. I eat it all the time. It’s frozen at the peak of freshness and can be almost as good. You can also use ‘loose’ corn and mix the ingredients right into it.

Whatever way you decide to make it, just please do!

The onslaught of flavors bursting in your mouth will make you happy you did!

Sweet yet savory, salty, spicy and succulent all at the same time with a bite of citrus, it will bring a burst of zesty delicious-flavored sunshine into your life!

Mexican Crazy Corn

Mexican Street Corn

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Mexican Street Corn

Piping hot corn on the cob is smeared with mayonnaise and dredged with Queso or Cotija cheese, fresh cilantro, chile powder, lime and plenty of salt and pepper.


4 large ears corn
sea or kosher salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
4 teaspoons chile powder
4 tablespoons fresh cilantro, minced, optional
1 lime, cut into four wedges


  1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. Alternately you can grill or boil it.
  2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, chile powder and cilantro, if using, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.


Adapted from Saveur

Mexican Street Corn


  1. Swathi says

    Delicious Reeni, I too made them I think cojita cheese is too salty. Lemon juice and chili powder brings perfect balance.

  2. Judy says

    I was feeling a bit peckish the other night. I had some boiled corn curnels! In my fridge. I halved some black grapes mixed them together added mayo and it was so good. Yum.

      • Judy says

        It was really yummy. Sometimes I make me a salad with tomato cucumber lettuce avocado grapes plum peach except the peaches have been very bad this year maybe a pear hard boiled eggs salt pepper and mayo. If I haven’t got enough fruit I put in some tinned corn cernels! Spelt right? I don’t think so?! Any case it’s also very yummy.

  3. Angie says

    I had pinned a recipe from you before, but the link is broken. It took some digging to find you re-posted this. However, the recipe is not the same. I and my family were a huge fan of the previous recipe, but this one lacks so much, and is not condusive to grilling. Please, if you could post the original recipe, we would greatly appreciate it!

  4. Celeste says

    Made this three times this week! Thank you for posting this recipe, Im from south Texas and this brings back so many memories of shopping trips across the border with my mom :)

  5. Jamy says

    Holy crap this was DELICIOUS!!!! We had seen this corn on ‘Nacho Libre’ (hahaha) and decided to try it for Cinco de Mayo. It was….. unique! By the 3rd bite we were hooked! Can’t wait to make it lots over the summer!!!! =)

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