Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Mexican Corn 3.2 (71) 7 Reviews Mayonnaise, queso fresco, and cayenne pepper take sweet, crunchy cobs to new heights. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 14, 2023 Print Rate It Share Share Tweet Pin Email 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. Ingredients Coarse salt 4 ears corn, husks removed ¼ cup mayonnaise 2 cups freshly grated queso fresco Cayenne pepper Lime wedges, for serving Directions Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain. 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. David E. Steele Rate it Print