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New Mexican Street Corn

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

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.

  1. 4 ears of corn
  2. Salt and freshly ground pepper
  3. 1/4 cup mayonnaise
  4. 1 chipotle chile in adobo sauce
  5. 1 1/2 teaspoons snipped chives
  6. 2 tablespoons extra-virgin olive oil
  7. 2 ounces grated Cotija cheese
  8. Lime wedges, for serving
  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.