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Mexican Corn

Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter.

Photography: David E. Steele

Ingredients

  • Coarse salt
  • 4 ears corn, husks removed
  • 1/4 cup mayonnaise
  • 2 cups freshly grated queso fresco
  • Cayenne pepper
  • Lime wedges, for serving

Directions

  1. Step 1

    Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain.

  2. Step 2

    Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.

Source
Martha Stewart's Cooking School

Reviews (5)

  • 11 Oct, 2011

    I am looking for the SAVE BUTTON as well!!!!!

  • 30 Sep, 2011

    Please restore the "SAVE" button. How can I get back to this recipe? Also, please put back the option to look at past shows with the links to each recipe and craft as you have done in the past. What happened to that feature?

  • 30 Sep, 2011

    This was amazing. Creamed corn on a stick. I put out cilantro, cumin and pasilla for those that don't want heat. BTW I grilled the com. I want to use my grill as long as I can :)
    Once I'm forced indoors, I'll grill them on the stove!

  • 27 Sep, 2011

    What happened to the save button?

  • 27 Sep, 2011

    Hi Martha ! If you are ever in Portland ( ME ) stoop by a great place called "El Rayo" a great taco joint that serves "Mexican Corn !" Yum. Your idea about cooking the corn in the husks is wonderful, makes all the difference ! Thanks !