Mexican street corn

Traditionally Mexican street corn is made with cotija cheese, which is a Mexican cow’s milk, dry grating cheese, typically aged for at least 100 days. It can be easily substituted with Parmesan. 

Recipe provided by Sebastian De La Fuente


  • ½ lime
  • Mayonnaise
  • Cotija cheese, grated
  • Paprika or cayenne pepper
  • Grilled corn on the cob


  1. Squeeze the lime over the grilled corn on the cob when it is cool enough to handle.
  2. Spread evenly with mayo and then add then cover the with Cotija or Parmesan cheese.
  3. Sprinkle with paprika or cayenne pepper, generously if you like it hot or sparingly if you like it mild.