Mexican Street Corn

Have I actually had this on the "streets" of Mexico, no, but it is my family's favorite way to enjoy corn. Start with sweet, juicy, summer corn, add creamy canola based mayo, salty parmesan cheese and a squeeze of a tart lime and you have a party in your mouth. The best part? Kids LOVE corn, so this is sure to be a home run! In addition to the flavor factor, corn is loaded with antioxidants, B vitamins to promote lung and brain health and tons of fiber! Corn also serves a dual purpose as a vegetable AND a whole grain. Pretty nifty, huh? Sorry to be so corny(pun intended).


4 ears of summer corn
2 TBS. light canola based mayo
1/3 C. finely shredded parmegiano reggiano cheese
1 lime, quartered
cayenne pepper or chili powder


Preheat oven to 350 and start coals in BBQ(or heat gas grill a few min before corn is done). Place whole ears of corn with husks and silk intact directly on the oven shelf. Bake about 20-30 min until corn is tender and then remove corn from oven to cool for handling. After the corn has cooled a bit, pull back the husks and tie in a knot on the end making a handle, then remove and discard the silk. Place corn on the grill and cook until slightly blistered all over. Lightly coat each ear of corn with the mayo, sprinkle with cheese and cayenne or chili powder. Serve with a lime wedge for squeezing.

Serves 4 watering mouths. Enjoy!