Easiest Mexican Street Corn

This is going be so corny, you guys.

Easiest Mexican Street Corn / Bev Cooks

OHHHHHHHH no I diiiii’int.

Do you Mexican street your corn? Yes, Mexican streeting is a verb. Duh.

I halfway Mexican streeted my corn over the weekend, then decided upon consumption that I must definitely full-on Mexican street my corn, and show it to you so that you can definitely full-on Mexican street your corn.

I feel like we’re really getting somewhere, don’t you?

Easiest Mexican Street Corn / Bev Cooks

First of all, CORN! There is seriously no better summer food than the sweet, pimpness of corn. It’s like eating a log of nectar-y, burst-y bliss.

Rotate. Chew chew chew. Sob sob sob.

Rotate. Chew chew chew. Sob sob sob.

You know.

Easiest Mexican Street Corn / Bev Cooks

This right here? ^^^ Let me just interject real quick and tell you that I’m garnishing my Mexican Street Corn with cilantro flowers. Cilantro flowers. Not because I’m some pretentious wizard of the Earth and prefer each flower petal to face Northeast in order to align with my inner precious hippie soul of the underworlds.

It’s simply because my garden cilantro bolts. Every time. Like, five minutes after I plant it. So now, anytime we plant cilantro, we plant it with the intention of bolting it. Because a) not only do you get pretty, pretentious cilantro flowers to garnish your Mexican Street Corn and other Mexican-y food dishes. But! You can also harvest the coriander seeds, dry them out and save them to grind.

This message is brought to you by the Death Thumb Gardener.

Easiest Mexican Street Corn / Bev Cooks

I make my Mexican Street Corn a tad differently from the norm. I start with the most wonderful invention in all the land. Better than light bulbs. Better than the wheel. Better than the loafer.


And I just get willy nilly with it. Chop chop chop up any herb in the garden. This time around I used parsley, cilantro and oregano. But you could add basil, dill, rosemary! Whatever makes you weep like a baby.

Mix the finely minced herbs with about 4 Tbs. of softened butter, garlic powder and a pinch of salt. omg.





Easiest Mexican Street Corn / Bev Cooks

Rub it all over each shucked corn. Ah, shucks! (<–sorry. I should backspace, but I totally won’t.)

Then you’ll just grill the corn all over until it’s charred and browned and deliciously succulent and you want to punch yourself.

Easiest Mexican Street Corn / Bev Cooks

Then, part deux!

Brush that ish with mayo, and simply roll it in a sea of crumbled queso fresco. Lightly, heavily, whatever, go nuts.

Then garnish it with a bit of finely chopped scallions, the pretentious cilantro flowers (or cilantro leaves), and a teeeensy sprinkle of cayenne or paprika. If you want spice, go with cayenne. Smoke? Paprika. I went with paprika and I still can’t rightly believe my life during those moments.

One more thing! LIME JUICE. I forgot to photograph the lime wedges because I’m a raging idiot. But for the dear love, squeeze each cobby with a bit of lime and you shall seeeeee the light.

Easiest Mexican Street Corn / Bev Cooks

The Mexican Street Corn light.

Easiest Mexican Street Corn
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  • 6 cobs of corn, shucked
  • 4 Tbs. softened butter
  • 2 Tbs. finely chopped herbs (parsley, cilantro, oregano, basil, thyme - anything!)
  • 1 tsp garlic powder
  • 1 pinch of coarse salt
  • about 2 Tbs. of mayo (maybe more)
  • 1 cup crumbled queso fresco
  • finely chopped scallions, for garnish
  • tiny sprinkle of cayenne or smoked paprika
  • lime wedges, for garnish


  1. In a small bowl, combine the chopped herbs, garlic powder and a pinch of salt with the softened butter. Mix to combine. Rub the compound butter all over each corn cob, with your hands. It might gross you out, but you're still a good person.
  2. Place the corn on a preheated grill, and cook until you get good grill marks all over.
  3. Remove the corn from the grill the brush each cob with the mayo. Then roll the corn in the queso fresco. Garnish with scallions, cilantro, a sprinkle of cayenne or paprika, and plenty of lime juice!
  4. Makes six cobs. Der.

Easiest Mexican Street Corn / Bev Cooks

Get Mexican Streeted.




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9 Responses to Easiest Mexican Street Corn

  1. lesley ann June 7, 2016 at 1:21 pm #
    Um, from one Death Thumb Gardener to another , what is BOLTING? Do you use a screwdriver for that? Do you drink a screwdriver doing that?
    • Bev Weidner June 7, 2016 at 2:29 pm #
      HA! It's just when you let the plant shoot straight up and bolt into seed. Cilantro bolts FAST. If you don't pick it every day, it will grow faster, straight up, and not get bushy. I'm good about picking all of my other plants. But cilantro is a sneaky tool.
  2. Alaina @ A Not So Quiet Kitchen June 8, 2016 at 12:11 am #
    I made this tonight for dinner, it was a hit with everyone!! So delicious! I cooked it in the oven this time but can't wait to try it grilled too!!
  3. Priscilla June 14, 2016 at 9:11 am #
    Oh. My. Gawd. This post + pictures made my mouth water! I'm gonna make this soon! Thanks for sharing!
  4. Lucinda June 15, 2016 at 4:23 pm #
    Tell me more about this harvesting of coriander. You have blown my mind with pretentious flowers and now I must capitalize on all the harvesting goodness of the cilantro plant. Please. And thank you.
  5. Ruthie January 27, 2017 at 10:59 am #
    I'm one of those cilantro haters. Really, Fresh makes me gag. But I looooove coriander. So, first, do the flowers taste like cilantro or coriander or something else altogether? And second, is it worth the coriander harvest to grow the stuff, when, really, gag? I've been doing the street corn thing for a while, but yours is so much fresher, literally, with the herbs and the scallions and, of course, the pretentious flowers! Makes me long for summer corn season. Thanks!


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