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A Little Corny Mexican Street Corn

Updated: Jul 18, 2022


· 4 Corn on the Cobb, peeled

· 4 wooden skewers about 12” Long

· 4 TBS Spice Spice Baby’s A Little Corny rub.

· 4 TBS Mayonnaise

· 4 TBS. Cojita Cheese

· Fresh Cilantro (8-10 Sprigs) for a garnish

· 1 Lime, Quartered


1. Soak 4 wooden skewers in a bowl water for an hour

2. Preheat the grill to high

3. Insert the soaked skewers into the center of the corn lengthwise to make a handle for corn on the cob

4. Place the corn directly on the grill and cook it, turning often, until lightly charred all over, this takes about 10-15 minutes. Remove from the grill

5. Brush the corn with 1 tablespoon of mayonnaise

6. Holding the corn over a bowl, generously coat the corn with 2 Tablespoons cheese and 1 Tablespoon of Spice Spice Baby’s Bring on the Sazon rub

7. Repeat with the remaining ears of corn and serve with a squeeze of lime and a garnish of chopped cilantro


This recipe should take the mystery out of a good street corn. Some people like to boil or steam the corn for a few minutes before putting it on the grill, I don’t like that method-in my opinion it dries-out the corn. The splash of lime juice and fresh cilantro are critical flavor elements so don’t skip them. (Mexican mayonnaise commonly has lime juice in it, and by skipping the lime juice at the end you are missing a critical part of the authentic Elote experience).

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