Mexican Street Corn


Mexican Street Corn

serves 4 – 6


4-6 ears corn, organic and non-GMO

½ cup finely crumbled cotija or feta cheese, with some saved for topping

2-3 tablespoons lime, freshly juiced

1-2 tablespoons garlic aioli (we love Wildwood’s), Vegenaise, or mayonnaise

1 teaspoon garlic powder

¼ teaspoon sweet paprika powder

Butter, to coat

Lime, to garnish



In a medium/large pot of boiling water, add corn. Boil for 3-5 minutes until corn is vibrant yellow in color.

While corn is boiling make the topping: in a medium bowl, finely crumble cheese and save some for final topping. Then stir in lime-juice, aioli, garlic and paprika. The consistency should be small balls sized clumps.

Once corn is done, remove from water and let cool for a minute. When able to pick up with hands, lightly roll corn over butter and place on serving dish. After all the corn is buttered, crumble the cheese topping on top of corn. Gently press topping to make sure it sticks.

Finish with remaining cheese crumbles on top. Cut lime into quarters for garnish on serving plate. You can also cut the corn off the cob and mix with cheese topping into a bowl and serve. Enjoy!!

For more tips, watch us in the recipe video ~–c7mrHHSM



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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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