Updated : Aug 08, 2019 in recipes

Mexican corn

Mexican corn

Once you try this zesty corn recipe from south of the border, you might in no way go back to fundamental salt and butter.

Supply: Martha Stewart’s Cooking School

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  • Coarse salt
  • four ears corn, husks removed
  • 1/four cup mayonnaise
  • two cups freshly grated queso fresco
  • Cayenne pepper
  • Lime wedges, for serving


Carry a large pot of salted water to a boil in excess of large heat. Include corn and cook until finally tender, about five minutes. Drain.

Place a thick wooden skewer or dowel lengthwise up by means of base of each and every ear of corn. Operating with one particular ear at a time, spread 1 tablespoon mayonnaise above kernels. Utilizing a spoon, sprinkle one/two cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.

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