The City Magazine Since 1975

Mexican Street Corn

July 2022
“I love this dish because you don’t need any utensils. Have it at a party or take it on the go—it’s so easy to enjoy.” —Brett Riley
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4 ears fresh summer corn, husks on
4 Tbs. canola oil 
Kosher salt
8 Tbs. lime mayo (recipe follows)
2½ tsp. ancho chili powder, divided, or more, to taste 
1/2 cup grated Cotija cheese, or more, to taste 
1 lime, cut into wedges

For the lime mayo:
1 cup mayonnaise
1/4 tsp. garlic powder
1½ tsp. fresh lime juice


Prepare a medium-hot hardwood charcoal grill with the coals to one side. 

Pull back the corn husks and tie them near the base. The idea is to create a handle to hold the corn with while eating. Remove the silk. Rub the cobs with oil and season them lightly with salt. 

Place the corn on the grill rack over the side with the coals, with the knotted husks on the other side so they’re not over direct heat. Grill the corn until lightly charred, 10 to 12 minutes. 

Remove the corn from the grill and roll the cobs in a shallow plate of lime mayo. Rotating the cobs, sprinkle about 1/2 teaspoon of ancho chili powder on each, or more to taste.

Place the cobs on individual plates or a serving platter and spoon about two tablespoons of Cotija cheese on top of each cob. Use the remaining 1/2 teaspoon of chili powder to put a dash on each cob. Serve with lime wedges.

Combine all the ingredients in a bowl and stir until smooth. Cover and refrigerate until ready to use. 

PRO TIP: “Be sure to source fresh corn from local farmers. I like to go for bicolor corn, which is a mix of sweet yellow corn and white corn kernels.”

479 King St.