Mexican Corn on the Cob

By CSL Staff
July 7, 2016

Mexican Corn on the cob recipe city style and living street food

Delicious, simple and refreshing for summertime/ K&S Media

The quintessential street snack of Mexico is a mix of bold flavours, great as a side to a summer barbecue!

Serves 4-6.

Mix ½ cup of mayonnaise, 2 tablespoons fresh lime juice, 1 tablespoon chipotle paste, 1 tablespoon chopped cilantro together and slather on boiled corn.

Sprinkle with cotija or similar firm white cheese.

Garnish with chopped cilantro and chipotle powder.

This original recipe first appeared in the Summer 2016 issue of City Style and Living Magazine.