Recipe of the Month

Mexican Street Corn

Recipe by [author name]



  1. If in the husk, trim the tassels of the husk and peel back all layers of the husk. 
  2. Chop the cilantro roughly into small pieces. Crumble the cotija in your hands straight into a small bowl. Juice the limes. 
  3. Heat a cast iron on the stove at medium-high heat. Add 2 TBSP neutral oil. Allow to heat for 2-3 minutes. Char the Corn (additional cooking options in post) 
  4. Add the corn on the cob into the heated cast iron. (Or onto grill if grilling) 
  5. Char each side for 2-3 minutes, until the corn begins to brown/char. 
  6. Char for about 10-minutes, until all sides are charred and slightly browned. 
  7. Remove from the cast iron (or grill) and place onto the serving plate/platter. Turn off the stove.


  1. Using a basting brush, dip the brush into the bowl of lime juice and spread all over the corn. I add lime only on the top of the corn as it will soak toward the bottom, but you can rotate the corn to reach all sides. 
  2. Using a spoon or your fingers, next sprinkle the corn generously with tajín (or chili powder). I sprinkle only on the top of the corn, but you can rotate the corn to reach all sides. 
  3. Sprinkle the corn generously with the chopped cilantro. 
  4. Top with crumbled cotija cheese (optional).

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