Mexico City Corn

Since migrating from the Midwest there have been no shortage of jokes about my knowledge and love of corn being a direct result of the fact I grew up near corn fields. Yes, that's right, all heartland expats share a secret society of knowledge about this starchy vegetable. So imagine my surprise when I bit into my first ear of the season at Standard the other week and my mind was blown.

I'm not a purist when it comes to how you prepare corn. (Although I will say, why boil it when you can grill it?) But this was a new spicy, delectable preparation: Mexico City Style Corn on the Cob. Holy blessed street food.

I was hot to trot for a recipe to try and reproduce this new veggie champion. Common ingredients across recipes included chili pepper, cayenne pepper, mayo, lime, cheese (Parmesan vs. Cotija), black pepper.  Beyond that the variations included sour cream or butter, garlic, cilantro. Some are also very specific about leaving the husks on as handles or not. If you do, just soak them in advance so you don't smoke up your grill.

The version I ended up using, I would make a couple tweaks to next time. I would use the cotija instead of the parm. It really is different enough to matter; I would add a  little cheese on top after slathering the corn; and add a little more heat to the mix with an extra shake of cayenne. This version is from Cook's Illustrated.


1/4 cup regular or light mayonnaise

3 tablespoons sour cream

3 tablespoons minced fresh cilantro leaves

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

3/4 teaspoon chili powder

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

4 teaspoons juice from 1 lime

1 ounce Pecorino Romano cheese, grated (about 1/2 cup)

4 teaspoons vegetable oil

1/2 teaspoon kosher salt or 1/4 teaspoon table salt

6 large ears corn, husks and silk removed 

While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.

Grill corn, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.