Mexican Corn


Mayonnaise, queso fresco, and cayenne pepper take sweet, crunchy cobs to new heights.

If you usually eat an ear of corn slathered in butter and a little salt, you need to try this Mexican-style corn side dish. It's easy to make and absolutely irresistible. While still hot from cooking, an ear of corn is spread with a little mayo, sprinkled with cayenne pepper, and rolled in mild, creamy queso fresco—and then served on a skewer to make it easier to eat. Lime wedges are an essential accompaniment; a squeeze of the juice brings just the right contrast to the creamy, cheesy flavors.


  • Coarse salt

  • 4 ears corn, husks removed

  • ¼ cup mayonnaise

  • 2 cups freshly grated queso fresco

  • Cayenne pepper

  • Lime wedges, for serving


  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.

    Mexican Corn
    David E. Steele
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