Site Name

Street Corn

From Ricky’s wedding


  • 4 ½ pounds corn on the cob, husked
  • 4 ounces mayo or spiced mayo
  • 6 ounces queso fresco
  • New Mexico red chile powder
  • Cilantro


  • Peel and shuck corn to remove husks. Using a wet paper towel, wipe and peel away any remaining strands.
  • Place corn on grill on high heat. Turn cobs every 2 minutes until browned and slightly blackened on all sides. Cut corn kernels off of cob.
  • Portion every 8 ounces of corn with 1 ounce mayo and 1 1/2 ounces queso fresco. Garnish with chile powder and cilantro. Enjoy!