New Mexican Street Corn

Chef Joseph Wrede (an F&W Best New Chef 2000) makes a killer version of this popular Mexican snack: grilled corn rolled in mayonnaise and grated cheese.


Slideshow: More Corn Recipes


  • Active:
  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 4 ears of corn
  • Salt and freshly ground pepper
  • 1/4 cup mayonnaise
  • 1 chipotle chile in adobo sauce
  • 1 1/2 teaspoons snipped chives
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces grated Cotija cheese
  • Lime wedges, for serving

How to make this recipe

  1. Preheat the oven to 425°. Peel back the corn husks, leaving them attached. Discard the silk. Season the corn with salt and pepper. Replace the husks, wrap each ear in foil, transfer to a baking sheet and roast for 30 minutes, until just tender.

  2. In a mini food processor, blend the mayonnaise with the chipotle. Add the chives; pulse. Add the oil; process until smooth.

  3. Light a grill. Peel back the husks, leaving them attached. Brush the corn with half of the mayonnaise. Using the husks as a handle, grill the corn until lightly charred. Brush it with the remaining mayonnaise and roll in the cheese; serve with the lime wedges.

Contributed By Published August 2008

469309 recipes/new-mexican-street-corn 2013-12-06T23:38:53+00:00 Joseph Wrede summer|grilling-barbecuing|roasting|barbecue-cookout|fathers-day|game-day|mexican|southwestern-tex-mex|side-dishes|4|fast|vegetarian august-2008,Joseph Wrede,Joseph's Table,corn,grilled corn,elote,corn on the cob,Mexican corn recipes,new-mexican-street-corn 469309

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5