Nutrition, Recipes

Make Your Own Mexican Street Corn

Mexican street corn

As summer slowly makes its official exit, its bounty of delicious fresh veggies is the gift that keeps on giving. You may have noticed your local grocery store is well-stocked with zucchini, tomatoes and, of course, corn! As a quick aside, I may be the only person who was only able to grow one measly zucchini from an entire plant this summer, but that’s a story for another blog. If you’re still trying to enjoy corn on the cob before fall sets in, try this tasty take on Mexican street corn!


  • ½ cob (5 oz.) of 1 large corn on the cob
  • 1 t. regular mayo
  • 1 T. of Cotija cheese
  • Sprinkle of cayenne pepper


Preheat a grill to medium high, and grill sides of corn to a slight char. This should take about 10 minutes or so. Add the mayo (just like you’d spread on butter), Cotija cheese and cayenne pepper and voila! Serve right away and garnish with lime wedges.

Per serving: 114 calories (46 from fat), 5 g total fat (1 g saturated fat), 12 mg cholesterol, 147 mg sodium, 14 g carbohydrates, 2 g fiber, 2 g sugar, 6 g protein

Exchanges: 1 starch, 1 fat

If you’re having a hard time finding Cotija cheese, substituting parmesan should do the trick. And, if you prefer to go cob-less, assemble your Mexican street corn and then scrape the kernels on a burger or as part of an end-of-summer salad.

Do you have a favorite crave-worthy corn recipe or trick? Tell me about it! And feel free to check out these tasty corn recipes from our friends at the Produce for Better Health Foundation. Happy crunching! And don’t forget the floss.

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