Recipe Sunday brings you: Mexican Street Corn

I’m deviating from my usual trinity of chocolate, cheese, and bacon. But I have to honor the little Latina girl that lives inside me. She’s taking Latin ballroom dancing, too… No joke:) This Mexican Street Corn recipe looks amazing and I can’t wait to try it. What could be better than cilantro, lime juice, and chili powder?

Brought to you by Cinnamon Spice and Everything Nice. Click HERE for a link to the recipe.

Mexican Street Corn:


4 large ears corn

sea or kosher salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
4 tablespoons fresh cilantro, minced
4 teaspoons chile powder
1 lime, cut into four wedges


  1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. Alternately you can grill or boil it.
  2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

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