Print This Recipe

Print
Mexican Corn

Mexican Corn

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

Martha Stewart's Cooking School, Episode 103 http://www.marthastewart.com/856973/mexican-corn
3.923075
Rated
78.4615100(18)18
  • Yield Serves 4

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

© 2013 Martha Stewart Living Omnimedia. All rights reserved.