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Street Corn

This recipe here is my interpretation of Mexican Street Corn. Is it 100% authentic? Sure isn’t. But I took my love for a classic and catered it to my taste buds. This recipe was really born from eating fire-side corn and wanting a convenient street corn-esque topping that could be passed around a campfire in a bowl. I don’t know what it is about this that makes me crazy, but I cannot get enough of it when I start eating it. If there was a bottomless bowl of this in front of me, I would eat it until I was physically ill. You can cook the corn in the oven, on the BBQ or over the coals of a mid-summer camp fire- I just ask that you please consider never boiling your corn again. I would STRONGLY suggest you only use husked corn for this recipe, huskless does not work as well, in my opinion. Get ready for a mouthful of flavour- it’s my version of Street Corn.


1 cup Sour Cream

1 cup Mayo

1 tsp. Cayenne

2-3 cloves of Garlic (or more… I always do more)

¼ cup Cotija Cheese (Feta is a good substitute)

Lime Juice, to taste

Cilantro (if you like that sort of thing)


Let’s begin with cooking your corn. I will give a small lecture here, skip ahead if you don’t want to know how to maximize the corn flavour. The most important thing here is to buy corn with the husks still intact. If you don't, your corn will dry out before it has a chance to cook. Soak your corn for 1-4 hours in room temperature, salted water. By soaking the corn, you’re letting the water absorb into the husks which will steam and cook the corn. For added moisture protection and to prevent your husks from burning, wrap your corn in tin foil, tightly. If you’ve ever made any kind of stock, you know that by boiling your vegetables in water you’re drawing out the flavours and the nutrients and adding them to the water. The same happens when you boil corn. You’re then left with a less-than-impactful flavoured corn. I’ve tried it both ways, and there is definitely a difference in flavour. You can try it yourself if you want to but this is me telling you not to. Lecture adjourned.

Preheat your oven or BBQ to 400℉, and cook your corn for 40-50 minutes, rotating ¼ turn every 10-12 minutes. I won’t go into details of cooking corn over a fire at this time, if the people demand it, I will do it. Please let me know in my DM’s.

Optionally, you can de-husk your corn and char it a little bit on the bbq, whatever your heart desires! Don’t go too long though, or you’ll dry it out.

Now, let’s make this sauceeeee.

Mix all of the sauce ingredients in a bowl. Done!

Since I started making this for fire-side with friends, I made it as easy as possible to pass around and would mix all of the ingredients in a bowl. If you want to, mix all of the ingredients but the cheese and cilantro, coat your corn in the sauce and then sprinkle those on top. Whatever you want! The world is your oyster!

If you want to, you could turn this into a dip by cutting the corn kernels off the husk, mixing it with the sauce and serving with chips! Perfect for a party!


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