Mexican corn on the cob

Corn grows abundantly in Mexico, so corn on the cob is an easy snack sold by street vendors on every corner. Ideally suited to barbeques in Malta, try adding this Mexican butter for added flavour or go the Mexican way and serve the spicy cob of corn with mayo, cheese and paprika. 

Recipe provided by Sebastian De La Fuente

Mexican butter for corn


  • 70g butter
  • 2 garlic cloves, crushed
  • 4 tbsp finely chopped parsley.
  • 1 tsp fennel seeds.
  • Finely grated zest of a small orange
  • Salt


  1. Soften the butter.
  2. Add the garlic, fennel, parsley, orange zest and salt. 
  3. Spread on hot corn on the cob.

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.


  • 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.