Mexican Street Corn Recipe

Chrissy Teigen's Street Mexican Street Corn

Featured in her new 'Cravings' cookbook this is a great side dish to pair with any tasty culinary creation.


  • 1 Lime (cut into 8 wedges)
  • 3/4 cup Parmigiano-Reggiano Cheese (finely grated)
  • 1/4 cup Fresh Cilantro Leaves (freshly chopped)
  • 3/4/ cup Cotija Cheese (crumbled)
  • Cayenne Pepper (for taste)
  • 1/2 tsp Ground Black Pepper
  • 2 tbsps Mayonnaise
  • 4 ears Corn (husked and halved)
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil


  • Preheat cast-iron skillet on high heat on stove top.
  • On a plate combine the cotija and parmesan cheese with black pepper.
  • Lay pieces of corn out on a, then use hands to spread oil on corn or brush oil onto corn.
  • Once the skillet is heated, fit as many pieces of corn possible then season with salt.
  • Turn the pieces of corn every two minutes for even cooking, blackened pieces can take up to 8 minutes.
  • Quickly brush a thin layer of mayonnaise and roll the corn in the cheese mixture previously prepared on the plate then sprinkle cayenne pepper for taste.
  • Put all the cheesy corn on a platter once evenly cooked and garnish with cilantro.
  • Serve with lime wedges and enjoy.
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