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. More Corn Recipes

Active Time:
20 mins
Total Time:
50 mins


  • 4 ears of corn

  • Salt and freshly ground pepper

  • ¼ cup mayonnaise

  • 1 chipotle chile in adobo sauce

  • 1 ½ teaspoons snipped chives

  • 2 tablespoons extra-virgin olive oil

  • 2 ounces grated Cotija cheese

  • 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.

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