Mexican Street Corn

Ingredients

• 12 ears corn, husks and silk removed
• ½ cup light mayonnaise
• 1 cup finely grated Parmesan cheese, divided
• 1 tbsp lime juice
• 1 tsp ground cayenne pepper
• ¼ cup fresh cilantro, snipped

---

Directions

1. Bring 8 quarts of water to a boil in a large stockpot.
2. Trim the ends from the ears of corn. Carefully add the corn to the boiling water.
3. Return the water to a boil, then cover the pot, turn off the heat, and let stand for 10–12 minutes. (The corn can remain in the stockpot until ready to serve.)
4. Meanwhile, in a small mixing bowl, combine the mayonnaise, ½ cup of the Parmesan cheese, lime juice, and cayenne pepper.
5. In a shallow dish, combine the remaining ½ cup Parmesan cheese and the cilantro.
6. Spread about 1 tablespoon of the mayonnaise mixture onto each ear of corn.
7. Roll the coated corn in the Parmesan and cilantro mixture until evenly covered.
8. Serve immediately.

---

Yield

12 servings

---

Recipe Notes

This Mexican Street Corn recipe is a quick and flavorful side dish featuring sweet corn coated in a creamy Parmesan-lime sauce and finished with fresh cilantro and a hint of cayenne. Perfect for backyard barbecues, taco nights, summer cookouts, and family gatherings.